Mashed Rutabaga
Are you by chance looking for a slightly healthier alternative for to regular mashed potatoes for your Thanksgiving menu this year? Look no further then a bowl of these creamy and delicious Mashed Rutabagas.
Rutabaga is an interesting vegetable that is a cross between a turnip and a cabbage. It cooks similarly to a potato, and isn't bitter like a plain turnip. Rutabaga has a earthy, robust flavor.
Rutabagas have a thin wax coating and skin that needs to be peeled off. Start by cutting off the bottom of the rutabaga - this gives you a stable platform to work. Then, you can easily start peeling with a vegetable peeler or paring knife. Make sure to get all the skin removed.
During the last couple of months, I've fallen in love with this rather underused vegetable. I love big chunks of diced rutabaga in soups and stews. I plan to grow rutabaga's in my garden next summer!
Delicious, creamy and flavorful Mashed Rutabaga!
First step is to give yourself a safe base to work on your rutabaga by cutting a small slab off the base.
Then, each rutabaga is peeled (you can use either a paring knife or a vegetable peeler) and diced.
Then, the all of the diced rutabaga is cooked for 35 to 45 minutes until soft. I like to add two diced carrots to my mashed rutabaga to give them a lovely golden color.
Then, the rutabaga and carrot mixture is mixed with butter, sour cream and a little cream cheese and mashed!
Mashed Rutabaga
Recipe details
- 6 Servings
- Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
Comments
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Thank you for this recipe. I love Rutabaga but never thought of adding the carrots, cream cheese and sour cream, then seasoning and mashing the whole thing. I usually just cut it up, add butter then season with salt & pepper. This seems like an awesome tasting change.