My mother does a lovely job on this mash and it is to this day one of my favorite dishes.
Ingredients
- 1 pound peeled and chopped carrots
- 1 pound peeled and chopped rutabaga
- 1/2 stick, 4 tablespoons, butter
- Salt
- Freshly ground black pepper
- 2 tablespoons freshly chopped Italian flat-leaf parsley, for garnish
Directions
Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 14 reviews
By Barkparkbarb
Clarkston, MI
on March 17, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Amazingly good tasting. One tip, start the peeled and cubed rutabaga in the boiling water ten minutes before adding the peeled,chunked carrots. Maintain a low boil for 20-30 minutes so that you achieve very soft and tender vegetable bits. Drain and puree in your food processor along with butter, salt and pepper, until a smooth puree results. Outstanding yet very simple and easy dish.
By tsipos
on March 10, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
CSA box w/ rutabaga. Little hesitant to try. This made it great. Just as comforting as mashed potatoes.
By Nancywinwa
Tacoma, WA
on November 14, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My family loved this. Needs at least 30 minutes to get soft. Added some liquid to help with the pureeing.
Read all 14 reviews