Recipe courtesy of The Kitchen

Rutabaga Mash

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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 8 to 10 servings



  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.