Recipe courtesy of Anne Burrell
Recipe courtesy of Anne Burrell
Mashed Rutabaga
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 15 min
- Cook: 55 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 250
- Total Fat
- 17 g
- Saturated Fat
- 11 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 3 g
- Cholesterol
- 56 mg
- Sodium
- 496 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 15 min
- Cook: 55 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 250
- Total Fat
- 17 g
- Saturated Fat
- 11 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 3 g
- Cholesterol
- 56 mg
- Sodium
- 496 mg
Ingredients
Directions
- Put the rutabaga in a large saucepan and cover by about 2 inches of water. Season the water generously with salt.
- Partially cover the pot and bring the water to a boil over medium-high heat. Boil the rutabaga for 40 minutes; rutabagas take a long time to bring out their natural sweetness. Add the potatoes to the pot and cook until the potatoes are fork tender, about 15 minutes.
- Heat the cream in a small saucepan over medium heat.
- Drain the rutabagas and potatoes from the water and pass through a food mill. Add half the hot cream and cold butter into the milled rutabaga/potato mixture and stir vigorously to combine. Repeat this with the remaining cream and butter. Taste to make sure the seasoning is correct.
