EASY MASHED RUTABAGA
Creamy, slightly sweet, and a great low-carb alternative to mashed potatoes. The broth infuses the mashed rutabaga with wonderful flavor.
Provided by Beth Wand Sidell
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
- Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 12.1 g, Cholesterol 21.3 mg, Fat 7.1 g, Fiber 3.2 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 685.4 mg, Sugar 8.9 g
GARLIC-MASHED RUTABAGAS & POTATOES
My family absolutely loves mashed potatoes. I created this recipe to lighten up the calories and sneak in a serving of rutabagas. If you have the time, boil the potatoes in chicken broth to add even more flavor. -Rosemary Tatum, Sterlington, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes, rutabagas and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. , Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency.
Nutrition Facts :
MASHED RUTABAGA AND YUKON GOLD POTATOES
Steps:
- Toss the rutabagas into a large pot and cover generously with water. Season the water generously with salt.
- Bring the water to a boil, reduce to a simmer and simmer for 45 minutes. Toss in the potatoes and simmer until the potatoes are fork tender, another 20 minutes.
- Strain the rutabagas and potatoes from the water and pass through a food mill into a large bowl.
- In a small saucepot, bring the cream to a boil and turn off.
- Take 1 to 2 pats of butter and a splash of hot cream and whip them into the potato mixture. Continue this until all the butter and cream are incorporated. Taste and re-season with salt if needed. Serve immediately or keep warm in a low oven.
MASHED POTATO AND RUTABAGA GRATIN
Steps:
- Butter an 8x11-inch baking dish and set aside. Put the potatoes and rutabaga in a 5- to 6-quart saucepan or Dutch oven and cover with cool water by about 1 inch (the rutabaga will float to the top). Add 1/2 tsp. salt and bring to a boil over medium-high heat. Reduce the heat to medium, cover partially, and cook until the potatoes are very tender and the rutabaga is soft, about 25 minutes. Drain the vegetables and return them to the pot. Set over medium heat for a minute or two, shaking and stirring to rid them of excess moisture and steam. Transfer the vegetables to a stand mixer fitted with the paddle attachment (or use a large mixing bowl and an electric hand mixer). On low speed, break up the vegetables until the potatoes are smooth and there are small chunks of rutabaga in the mixture. Gradually add the cream cheese, increase the speed to medium, and beat until absorbed. Gradually add the butter and beat until absorbed. Add the mustard and half of the pecorino and beat until combined. If the purée seems too dry, add enough milk to make it light and fluffy but not wet. (You may not need to use any milk.) Season to taste with salt and pepper. Transfer the mash to the prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining cheese on top. Serve Position a rack in the center of the oven and heat the oven to 375°F. If the gratin was made assembled ahead and refrigerated, let it sit at room temperature while the oven heats. Bake uncovered until heated though and the top is golden, about 40 minutes for a refrigerated gratin or about 20 minutes for a freshly made gratin. Let sit for 15 minutes before serving.
MASHED RUTABAGA AND POTATOES
Make and share this Mashed Rutabaga and Potatoes recipe from Food.com.
Provided by Hey Jude
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook diced rutabaga, covered, in as small amount of boiling, salted water as possible about 30 minutes, or until tender; drain.
- Boil unpeeled potatoes for about 30 minutes, or until very tender; drain and slip off skins.
- Combine hot rutabaga and hot potatoes.
- Mash or beat together with butter, salt and pepper to taste.
- If mixture is dry, beat in a little hot milk to obtain the consistency you like.
- Serve sprinkled with parsley.
Nutrition Facts : Calories 155.7, Fat 0.4, SaturatedFat 0.1, Sodium 34.2, Carbohydrate 35.3, Fiber 6.3, Sugar 8.3, Protein 4.4
MASHED POTATOES AND RUTABAGA
Provided by Marian Burros
Categories dinner, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a pot large enough to hold the rutabaga and potatoes, cook the rutabaga in enough water to cover both rutabaga and potatoes. Cover the pot. After 10 minutes, add the potatoes and continue cooking, covered, until both vegetables are done, about 10 to 15 minutes. Drain.
- In food processor or with hand potato masher, puree potatoes and rutabaga with remaining ingredients.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 12 grams, Fiber 10 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 1097 milligrams, Sugar 12 grams, TransFat 0 grams
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