Rutabaga Mash

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Level:
Easy

Directions

Peel and roughly chop 3 pounds rutabagas. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/2 cup heavy cream and 2 tablespoons butter. Cook a few sliced garlic cloves and some fresh rosemary in olive oil; drizzle over the mash.

TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

Photograph by Sam Kaplan


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Truffled Mash

Recipe courtesy of Food Network Kitchen

Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Mash Medley