Food Network
Home> Recipes> Seasonal>
Carrots and Rutabaga Mash Recipe

Carrots and Rutabaga Mash

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 14

Showing 1-10 of 14

Sort by:

Newest

  • on March 17, 2013

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 10, 2012

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 14, 2011

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 21, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 10, 2010

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 04, 2010

    Flag

    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/

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 20, 2009

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 01, 2009

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 24, 2008

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 15, 2008

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.