My mother does a lovely job on this mash and it is to this day one of my favorite dishes.

Carrots And Rutabaga Mash

carrots

rutabaga

stick, 4 tablespoons, butter

Salt

black pepper

Italian flat-leaf parsley, for garnish

Carrots and Rutabaga Mash

Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.

WHenI make mashed rutabagas I use evaporated milk. Gonna try this mash like that

 Being raised in Minnesota, we were served a lot of "rutabeggies" by my Norwegian grandmother. I ate them (sparingly), but was less than happy about it. Recently I was considering that there must be a way to cook them that would enhance thier flavor. I looked at them many times in the veggie isle over the years, and finally decided to take the plunge -- buy a few, and find a recipe. Yeah!!! Found this one, and love it! I added a couple TBSP of half and half to make it creamier, and pureed it in my food processor. Tested it out on just me and my BF, and she loved it -- she didn't want to taste it at first but ended up eating almost a cup! Now planning on serving it as one of our Thanksgiving dinner sides. I'm very sure there will be no leftovers! :)

Amazingly good tasting.  One tip, start the peeled and cubed rutabaga in the boiling water ten minutes before adding the peeled,chunked carrots. Maintain a low boil for 20-30 minutes so that you achieve very soft and tender vegetable bits. Drain and puree in your food processor along with butter, salt and pepper, until a smooth puree results. Outstanding yet very simple and easy dish.

CSA box w/ rutabaga.  Little hesitant to try.  This made it great.  Just as comforting as mashed potatoes.

My family loved this. Needs at least 30 minutes to get soft. Added some liquid to help with the pureeing.


This was our first time trying rutabaga... for the simplicity of the dish, I thought it was very good. My only problem was that I waited until the rutabagas were soft enough to pierce with a fork, and then I mashed them. We decided I didn't wait long enough for the rutabagas to cook, so the end result was chunky instead of "creamy" like mashed potatoes. Next time, I will let them cook longer. I did add a little milkto make it more creamy, but I don't think it really made a difference. Either way, I will make this again.

tried this out last week with just a masher and left it a bit chunky. This time I pureed about 1/3 of the recipe, plus added a bit of cream and a little bit more butter and some nutmeg. And it turned out much better ( hey it's thanksgiving dinner here in Canada, you can add a few extra calories ) The colour is much better with the puree, helps make it different from the mashed potatoes that are a must with turkey, but kept the taste of the chunky taste, everyone loved it! 

This is super simple and very flavorful - it also looks nice on the plate! I cut down on the butter usage, did a coarse mash and the result was perfect. I shared the variation on Inspired Eats http://www.inspiredeats.com/coarsely-mashed-carrot-and-rutabaga/


I had never had a rutabaga before and this was a great recipe!!!  I'm looking for veggies to replace a starch and this is perfect!  My husband and my co worker (who doesn't even eat veggies) thought it was good too!  A keeper!

carrots and rutabaga mash

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 6

Cost: $0.41 /serving

Author : Robert Irvine : Food Network

Ingredients

Instructions

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