Easy Mashed Rutabaga Recipe
This Mashed Rutabaga recipe is as simple as making mashed potatoes! A root vegetable that is naturally low calorie and low carb which is nice on the waistline and blood sugar! Rutabaga’s are an excellent alternative to mashed potatoes and are loaded with vitamins and nutrients.
They are easy to make and have a mild flavor that pairs well with most chicken, pork and beef dishes. I think you’ll like this simple version.
What is a rutabaga?
It’s a cruciferous root vegetable and hybrid of the turnip and cabbage. What? The Cabbage? Yep! The rutabaga hails from 17th century Northern Europe and Scandinavia, and that’s why it’s also known a “swede” or “Swedish Turnip.”
They have a rich, savory, nutty, semi-sweet flavor. The unique flavor reminds me of a combination of parsnips and cabbage and they go well as a side dish for roasted chicken, pork loin or turkey.
Ingredients
This easy recipe consists of a few simple ingredients: rutabaga, butter, onion powder, marjoram, salt and white ground pepper.
How to make it
Start by peeling the waxy skin off the vegetable. I recommend using a potato peeler.
Cut into small pieces and place in a large stockpot; cover with water; bring to boil. Once tender, drain and put in a large mixing bowl.
Add butter to warm vegetable and mash with potato masher; season and serve!
How to select a rutabaga at the grocery store
In the grocery store, rutabagas are usually next to the turnips, and sometimes they’re labeled wrong. Rutabagas are larger than turnips and have a have a brownish-purple skin. Turnips are smaller and have a bright pink/purple and white skin.
Do not rely on what the produce tags say-it is not uncommon to find these two labeled wrong at the grocery store because the produce stockers don’t know the difference.
How to peel a rutabaga
These root vegetables are tough! There are two ways to cut away the skin from this veggie-with a sharp knife or with a sharp potato peeler. I found the potato peeler easier and faster.
Start from the top and slide the knife at an angle all the way to the bottom of the bulb.
Turn the bulb over and cut away the remaining skin.
If your knife isn’t sharp enough, parboil the rutabaga for 5 minutes to soften the outer skin; then peel and dice.
Make in advance
Make mashed rutabagas in advance! Just re-heat on the stove or in the microwave when you’re ready to serve them! Store in the fridge for up to three days.
Mashed rutabaga’s pair exceptionally well with poultry–chicken or turkey–and are often found on many a Southern Thanksgiving table! Serve with roasted turkey, Southern Cornbread dressing and spiced cranberry sauce!
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Easy Mashed Rutabagas
Equipment
- Very sharp knife
- Sharp vegetable peeler
Ingredients
- 2 large rutabagas , peeled and diced
- 5 tablespoons butter , salted (See Notes)
- 1 teaspoon onion powder
- 1½ teaspoons salt See Notes
- 1 teaspoon white pepper (you can use black pepper instead of white)
- 1 teaspoon marjoram (See Notes)
- 4 quarts water , or vegetable broth
Instructions
- In large Dutch oven, bring water or broth to boil4 quarts water
- Peel skin away from rutabagas2 large rutabagas
- Cut rutabagas into cubes
- Place cubed rutabagas in water (or broth) and cook for 15 minutes or until rutabagas are fork tender
- Drain rutabagas in colander and return them to Dutch oven
- Add butter5 tablespoons butter
- Using a potato masher, mash rutabagas to desired consistency (See Notes)
- Add pepper, onion powder, marjoram and 1 teaspoon of salt; taste for salt; add more if desired (See Notes)1 teaspoon onion powder, 1½ teaspoons salt, 1 teaspoon white pepper
- Garnish with a sprinkle of marjoram and serve immediately1 teaspoon marjoram
Notes
- Consistency: if you want a smoother texture, put the cooked rutabagas in the food processor and puree them; then add seasonings
- Salt: rutabagas are a lot like mashed potatoes-they need a lot of salt; this recipe uses 1 1/2 teaspoons-you might want to add more; add the salt in increments to avoid over-salting
- Pepper: this recipe calls for white pepper which is stronger than black pepper; add a little then taste; add more if you prefer; you can use black pepper instead of white
- Marjoram: if you don’t have marjoram, substitute with dried oregano
- Butter: since rutabagas require a lot of salt, I use salted butter; if you use unsalted butter, you may want to add more salt; as always, you can add more butter:)
Delicious as a side to turkey or chicken!
I agree! Thank you for sharing!