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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Rutabaga Mash

  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
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Directions

  1. Peel and roughly chop 3 pounds rutabagas. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/2 cup heavy cream and 2 tablespoons butter. Cook a few sliced garlic cloves and some fresh rosemary in olive oil; drizzle over the mash.
  2. TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

Photograph by Sam Kaplan

Recipe courtesy of Food Network Magazine

Categories:

Rutabaga Recipes Side Dish Fall Pureeing Recipes

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1 Review
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dandcrvc

This is a simple and wonderful side dish for many entree's.  I have served this at holiday meals, with barbecue, or just as a Sunday comfort food.  You can also add many other flavor enhancers to match the them of the cuisine being served.

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