Rutabaga and Carrot Mash
Adapted from Epicurious.com
Ingredients
- 2 rutabagas 2 and 1/2 pounds total, peeled and cut into 1-inch pieces
- 5 large carrots peeled and cut into 1-inch pieces
- 3 TBS. unsalted butter
- 1/2 tsp. salt
- spices to taste – nutmeg or red pepper flakes or other
- 3 TBS. maple syrup optional
Instructions
- Place cut rutabagas and carrots in a large pot and add enough lightly-salted water to cover vegetables by 1 inch. Bring to a boil and cook until fork tender – about 30 minutes. Drain well.
- Add butter, salt and spices. Mash well with a potato masher, or puree with a food processor.
- Taste for sweetness. If necessary, add optional maple syrup or other sweetener. Enjoy!
Video
Notes
- Try recipe without maple syrup first, vegetables may be sweet enough on their own.
- Rutabagas are dense and may require more cooking time than carrots.
- Try cooking rutabagas alone for the first 5-7 minutes and then add carrots.
- Mash keeps well, covered and chilled, for up to 3 days.
Per serving (8 total) with optional maple syrup: Calories 129; Total Fat 5g; Sat Fat 3g; Sodium 197mg; Carbs 22g; Fiber 5g; Total Sugars 13g; Added Sugars 5g; Protein 2g; Vit D 0mcg; Calcium 85mg; Iron 1mg; Potassium 594mg; Vit A 255% DV; Vit C 42% DV; Manganese 24% DV.
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