For holiday feasts, mashed rutabaga is a fantastic side dish recipe. When warmed cream and butter are added, rutabaga and carrot mash becomes creamy and tasty.
Rutabaga is a flavorful, somewhat spicy alternative to typical mashed potatoes for those times when you simply want something different.
Describe rutabagas.
Rutabagas are also known as swedes and neeps. They are root vegetables with a slightly sweeter flavor than their turnip-related relatives.
Rutabagas are often yellowish and purple/brown, whereas turnips are typically white or purple. They have the characteristic fall harvest flavor and feel and have a savory, slightly earthy, and peppery flavor.
Making Mashed Rutabaga
Food: Mashed Rutabaga (Source: Spend with Pennies)One of the simpler additions to your holiday spread is this. Just carry out these actions.
- Prepare the rutabaga and carrot as directed in the recipe, add them to a pot of salted water, and cook as directed.
- Thoroughly drain, then mash or whip with a mixer.
Although pounding it in makes the dish rather peppery, you can add coarse pepper at the very end if you’d rather. You can even omit the pepper altogether if you’d choose.
TIP: Although larger rutabagas can be a little difficult to mash, they don’t turn starchy or gummy as potatoes do. To achieve the desired consistency, they can be mashed with a hand masher, blender, or immersion blender.
Serving Suggestions for Mashed Rutabaga
I enjoy having mashed rutabagas next to a serving of turkey and gravy with a splash of cranberry sauce. Keep the stuffing in mind! Oh, and adding a little hollandaise sauce also won’t hurt. Rutabagas go perfectly with all of your Christmas favorites.
To Freeze
When frozen either before or after cooking and mashing, rutabagas are excellent. The carrots are extremely simple to prepare ahead of time! Just carry out these actions.
- Rutabagas and carrots are peeled and chopped.
- Combined, blanch for three minutes in boiling water.
- Drain and let it fully cool.
Leave a half-inch gap for expansion before adding to a freezer bag or container.
On the big day, all you’ll need to do is take out this bag and finish preparing everything by the recipe below. In a matter of minutes, you may enjoy delectable fresh and creamy rutabaga! Simply mash or whip before freezing, omitting the warmed cream and butter, to cut even one more step from the process. Reheat it immediately in the microwave after defrosting it in the refrigerator for 24 hours (drain any liquid).
Add the warmed cream and butter, salt, and pepper as soon as the rutabagas are hot. It’s scrumptious and filling, making it a must-have side dish for Thanksgiving!
Mashed Rutabaga
Warm cream and butter are combined with the rutabaga and carrots, then the mixture is whipped until it’s frothy and flavorful.
| 15 minutes to prepare
fifteen minutes to cook thirty minutes in total portions: 8 portions |
Ingredients
- 3 pounds rutabaga peeled and cubed
- 2 carrots peeled and chunked
- ¼ cup butter melted
- ⅓ cup heavy cream warmed
- salt & pepper to taste
Instructions
Food: Mashed Rutabaga (Source: Spend with Pennies)- Put carrot and rutabaga together in a pot of salted, ice-cold water.
- Cook uncovered for about 15 minutes, or until fork tender, after bringing to a boil.
- Use a potato masher or hand mixer to thoroughly drain and smooth up the rutabaga. ad the melted butter.
- As needed, stir in warmed heavy cream until the desired consistency is achieved.
- To taste, add salt and pepper to the food.
Nutrition information
Calories: 154 | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 85mg | Potassium: 575mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2871IU | Vitamin C: 43mg | Calcium: 86mg | Iron: 1mg