Mashed Rutabagas

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I love them mashed!!! I've only eaten these only cooked along with Kale or Collards in the past.
I think I've made this recipes about 10 times since watching the show. My granddaughter and I can't get enough. I've served them as a side dish for the holidays or I'll cook some on a Saturday and serve with whatever meat I happen to have prepared at the time. It is truly a nice change of pace from rice or potatoes.
We love them

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My DH is on the South Beach Diet and can't have any taters, rice or pasta for another week. I remembered that rutabagas were on his 'Have' list and since I haven't had them since I was a kid, I thought this would work out well for us rather than me cooking a starch for me and teasing him. I had never cooked rutabaga myself but love the flavor and we always had them growing up in the south. I was so glad to see Paula's basic recipe. I wasn't familiar with 'Streak o' Lean so I had to look it up and found out it is basically Sault pork whch I had and used aver trimming most of the excess fat off. I had added addtional salt as in the recipe but I could have gotten by without it but aside from that it was perfect and a great accompanyment to our roasted mixed veggies and marinated steak and it pacified my yearning for mashed potatoes. Now if someone just has an easy way to cut up Rutabagas!

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This was my first time trying rutabagas!!!! Awesome, I will be making them from now on. For me this is a great substitute to potatoes! I made with the Pot Roast from the same recipe and great combination. Thanks Paula!!!!

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Made the Pot Roast and the Mashed Rutabaga. FIrst time to make both. Pot Roast came out perfect and since I had never tasted mashed rutabaga - I am assuming it came out tasty as well. Read other reviews about the salt issue. I used streak-o-'lean and the instructions of the package said to rinse it first - so I did. The second question I had is whether or not the s.o.l. stayed in with the rutabaga or if it was to be removed. My husband said that on the show - Paula removed the fat - the recipe does not call to do that. I left it in - which I had cut into very small cubes. I followed the recipe - doubling the rutabaga. The salt level was just right with no need to add any more. In order for the kids to eat it I added heavy cream. I had mine without it. Would do this again - the exact same way. If you are tired of the same old side items this is a pleasant and easy alternative.

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I hadn't made it in a long time. Used a ham hock for the broth. Mine didn't look as orange as the one Paula had so I threw in some carrots. Wound up mashing in the food processor because everything was ready and the rutabaga wasn't soft enough to mash. Came out very creamy (used butter and half and half. A great change of pace from the usual sides. Made it with a roasted chicken.

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Whenever you 're tired of the same old side dishes this is a welcome change. Rutabagas do require a bit more work in the peeling and slicing process but the mild sweetened turnipy flavor is worth the effort.
I have to disagree with Stephanee though concerning the salt. There is a huge difference between streak-o-lean and fat back. Fat back is very salty and you would not need to add much salt if any if that's what you used; however bacon or streak-o-lean added to that much water does require more salt as they aren't nearly as salty as fatback. The touch of sugar is very important as well because it causes a nice balance to the natural flavor of the rutabaga. The butter brings it all together to create a most scrumtious side dish.

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I caught this recipe on Paula the other night and thought, hummm, that would be a nice change of pace but I had never cooked a rutabaga in my life! Well, nothin' ventured, nothin' gained. I just used bacon that we had on-hand which was fine and cooked per the recipe. I did add a little shredded gruyere cheese to the dish at the end, about a half to 3/4 cup and I had 2 medium rutabagas. That added a nice flavor. My husband loved the dish and we had it with the pot roast from the same show along with brussel sprouts. Yum! As my husband says, "that's a keeper!"

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I made this using bacon instead of the salt pork and it was great!

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I love Paula and use many of her recipes, however, she's wrong on one part of this one. Streak-o-lean or "Salt Pork" (as they call it in the store has more than enough salt. It's saltier than bacon. You wouldnt add salt to bacon right. Sometimes Salt Pork is so salty, you have to rinse it off first. Other than that, this recipe is right on. The only thing I would add is a bit of heavy cream or half & half to smooth it out.