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Carrots and Rutabaga Mash Recipe

Carrots and Rutabaga Mash

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Average Rating:

Total Reviews: 14

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  • on March 17, 2013

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    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.

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  • on March 10, 2012

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    CSA box w/ rutabaga. Little hesitant to try. This made it great. Just as comforting as mashed potatoes.

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  • on November 14, 2011

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    My family loved this. Needs at least 30 minutes to get soft. Added some liquid to help with the pureeing.

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  • on January 21, 2011

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    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.

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  • on October 10, 2010

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    tried this out last week with just a masher and left it a bit chunky. This time I pureed about 1/3 of the recipe, plus added a bit of cream and a little bit more butter and some nutmeg. And it turned out much better ( hey it's thanksgiving dinner here in Canada, you can add a few extra calories The colour is much better with the puree, helps make it different from the mashed potatoes that are a must with turkey, but kept the taste of the chunky taste, everyone loved it!

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  • on June 04, 2010

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    This is super simple and very flavorful - it also looks nice on the plate! I cut down on the butter usage, did a coarse mash and the result was perfect. I shared the variation on Inspired Eats http://www.inspiredeats.com/coarsely-mashed-carrot-and-rutabaga/

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  • on October 20, 2009

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    I had never had a rutabaga before and this was a great recipe!!! I'm looking for veggies to replace a starch and this is perfect! My husband and my co worker (who doesn't even eat veggies thought it was good too! A keeper!

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  • on January 01, 2009

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    Made this because I had never tried rutabaga before and was having an "experimental" Thanksgiving. Have made this three more times already! I just LOVE this dish. A hint of natural sweetness makes this a favorite. I also mash with potato masher and leave it a bit chunky. Fantastic!

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  • on December 24, 2008

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    I'VE ALWAYS LIKED RUTABAGA, BUT THIS SIMPLE, EASY, & DELICIOUS SIDE WAS A GREAT HIT WITH MY HUSBAND AS WELL. IT REALLY TAKES THE PLACE OF HAVING POTATOES/STARCHES.......SO IT'S HEALTHIER. PLUS THE SWEETNESS OF THE CARROTS ALLEVIATES HAVING TO OVERLOAD ON BUTTER LIKE WE ALL DO WITH POTATOES, NOODLES, RICE, ETC. WE HAD IT WITH GRILLED PORK CHOPS/SOUBISE. THANKS ROBERT, GREAT IDEA!

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  • on December 15, 2008

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    I made this a few weeks ago and it was so easy and super delicious! I also left the veggies a little chunkier (didn't mash them to a "puree" consistency and the dish had a wonderful, satifying texture. The carrot/rutabaga combo is slightly sweet, but this is definitely a savory side, perfect for a holiday (or winter meal. It's a great alternative to mashed potatoes and healthier, too! I am going to make this for Christmas dinner to go with a glazed ham, spinach salad, and biscuits. The fact that it's so easy and is made on the stovetop will really help me enjoy the day, too. Thanks Robert for such a great recipe!

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