|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rutabagas are a root vegetable and are sometimes referred to as the Swedish turnip. You can use rutabagas as you would use almost any other root vegetable, which means they're a great substitute for mashed potatoes, and also delicious when combined with potatoes and then mashed. Serve these mashed rutabagas as a side dish to any meat or poultry entrée (think roasted chicken), or alongside a ham or pot roast. The recipe comes together very quickly and you can do the mashing right in the pot you've cooked them in. Save some of the cooking water if you feel the need to thin them out a little bit after mashing and adding the butter, salt, and pepper.
Rutabagas are in the brassica family and are thought to be an ancient cross between a turnip and a cabbage. They're mildly sweeter than turnips but still retain some bitterness; some people describe the taste as bittersweet.
Click Play to See This Recipe Come Together
- 2 to 3 pounds rutabagas
- 2 teaspoons salt, divided
- 1/3 cup butter
- 1/2 teaspoon freshly ground black pepper
Peel rutabaga and cut into chunks.
Put the rutabaga in a large saucepan and cover with water.
Add 1 teaspoon of the salt.
Bring to a boil. Reduce heat, cover, and simmer for about 25 to 30 minutes or until tender.
Drain and let the rutabaga dry in a colander or in the pan with the top ajar.
Mash the rutabagas with the butter, 1 teaspoon salt, and the black pepper.
- If you find that rutabagas are too bitter for you, add a tablespoon of sugar and stir to combine, to accentuate the sweetness.
- Mashed rutabagas are delicious with this sage brown butter sauce.
- Add 1/2 cup of sour cream or plain Greek yogurt, and 2 tablespoons chopped fresh dill or parsley.
- Instead of using all rutabaga, use a combination of other root vegetables such as carrots, parsnips and/or Yukon gold potatoes along with rutabaga.
- Fold in caramelized onions and/or roasted garlic at the end.
- Add a few tablespoons of buttermilk, a dash of cinnamon, and a tablespoon of maple syrup to play up this veggie's sweetness.
How to Store and Freeze Rutabaga
- You can freeze rutabaga for future use in recipes, by either blanching chunks and then freezing them, or freezing a puree.
- Mashed rutabagas will keep in the refrigerator covered in an airtight container for 3 to 5 days.
- To freeze, pack mashed rutabaga into freezer storage bags and squeeze out as much air as possible. Freeze for up to 12 months. Reheat frozen mashed rutabaga in a saucepan over medium-low heat, adding a little milk or butter if need be. Cook, stirring frequently until the rutabaga is hot.