Rutabaga Mash

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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 8 to 10 servings
  • Nutrition Info
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3 pounds rutabaga (about 1 large rutabaga), peeled and roughly chopped

Kosher salt and freshly ground black pepper 

1 cup chicken stock 

4 tablespoons (1/2 stick) unsalted butter 


  1. Put the chopped rutabaga in a pot, cover with water and add a pinch of salt. Bring to a simmer and simmer until soft, about 30 minutes; drain.
  2. Meanwhile, put the chicken stock and butter in a medium pot and heat over medium heat until warmed through.
  3. Transfer the rutabaga and warm stock mixture to a food processor and puree (or use an immersion blender). Season with salt and pepper.

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