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 signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 13 reviews
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.
By Liz Cav
on January 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was our first time trying rutabaga... for the simplicity of the dish, I thought it was very good. My only problem was that I waited until the rutabagas were soft enough to pierce with a fork, and then I mashed them. We decided I didn't wait long enough for the rutabagas to cook, so the end result was chunky instead of "creamy" like mashed potatoes. Next time, I will let them cook longer. I did add a little milkto make it more creamy, but I don't think it really made a difference. Either way, I will make this again.
Read all 13 reviews