Rutabagas can seem kind of intimidating. They are a large root vegetable with a waxy surface that appears to be close to impossible to peel. But have no fear. The best way to peel and cut a rutabaga is actually to steam it in your microwave.

Use a fork to prick the skin of the rutabaga all over, then add to a microwave safe bowl and top with a damp paper towel.

Microwave for 5 minutes, then remove, turn the rutabaga over, and microwave for another 5 minutes.

Remove from the microwave and let sit until the rutabaga is cool enough to handle, then slice into quarters.

Using a pairing knife, remove the skin of each of the quarters and discard.

Cut the rutabaga into relatively equally sized pieces. The smaller the pieces, the quicker they will cook in the next step.

Add the rutabaga pieces into a microwave safe bowl and add in the vegetable broth.

Add back to your microwave and heat, microwaving in 5-minute increments, stirring in between, until fork-tender. Note: it’s better to err on the side of overcooking the rutabaga rather than undercooking them.

Add the rutabaga and broth to a blender (paid link) or food processor, along with the butter, milk, salt, garlic powder, onion powder, and pepper.

The mixture will be hot, so if using a blender, remove the center piece of the top and cover the opening with a paper towel. Blend until smooth.

Taste and season, if needed.