|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 Servings|
|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.|
Flavorful mashed rutabagas make a great side dish to any meat or poultry. These are delicious with potatoes and ham or a pot roast.
Rutabagas are sweeter than their close relative, the turnip. They are thought to be an ancient cross between a turnip and a cabbage.
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- 2 to 3 pounds rutabagas
- 2 teaspoons salt
- 1/3 cup butter
- 1/2 teaspoon freshly ground black pepper
Peel rutabaga; cut into chunks.
Put the chunks 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 them 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.
- 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. Cook, stirring frequently, until the rutabaga is hot.