COCONUT MASHED RUTABAGA
Forgoing the usual heavy cream or butter, this vegan-friendly mashed rutabaga gets its rich creaminess from coconut milk, enhanced by the flavorful additions of fresh ginger, cilantro and warming spices.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 diced peeled rutabagas and 2 smashed garlic cloves in salted boiling water until tender, 20 to 30 minutes; drain. Heat 1 tablespoon coconut oil in the same pot over medium heat. Add 1 teaspoon each curry powder and grated fresh ginger and a pinch of cinnamon; stir 30 seconds. Add 3/4 cup coconut milk and 2 teaspoons maple syrup; bring to a simmer. Add the rutabaga and mash. Season with salt and pepper. Top with cilantro.
MASHED RUTABAGA (YELLOW TURNIP OR SWEDE) AND POTATO
This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything!
Provided by Engrossed
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place the rutabaga in a 6 quart pot with ample water and a pinch of salt. Boil for 15 minutes.
- Add the turnips and potatoes and boil 15 minutes more, until all the vegetables are tender.
- Drain well.
- Mash the vegetables with the remaining ingredients. (I do it right in the pot.) You can also use an immersion blender to puree them.
EASY MASHED RUTABAGA
Creamy, slightly sweet, and a great low-carb alternative to mashed potatoes. The broth infuses the mashed rutabaga with wonderful flavor.
Provided by Beth Wand Sidell
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
- Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 12.1 g, Cholesterol 21.3 mg, Fat 7.1 g, Fiber 3.2 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 685.4 mg, Sugar 8.9 g
MASHED RUTABAGA
Provided by Anne Burrell
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Put the rutabaga in a large saucepan and cover by about 2 inches of water. Season the water generously with salt.
- Partially cover the pot and bring the water to a boil over medium-high heat. Boil the rutabaga for 40 minutes; rutabagas take a long time to bring out their natural sweetness. Add the potatoes to the pot and cook until the potatoes are fork tender, about 15 minutes.
- Heat the cream in a small saucepan over medium heat.
- Drain the rutabagas and potatoes from the water and pass through a food mill. Add half the hot cream and cold butter into the milled rutabaga/potato mixture and stir vigorously to combine. Repeat this with the remaining cream and butter. Taste to make sure the seasoning is correct.
HOW TO MAKE THE PERFECT MASHED RUTABAGA
Number Of Ingredients 0
Steps:
- Rinse the rutabaga of its mud, then peel it. Cut the pale flesh into large chunks and pile into a steamer basket or metal colander. Place over a pan of boiling water and steam for twelve to fifteen minutes, then put into a bowl and crush with a potato masher. Fold in a slice of butter, some salt and black pepper, then beat hard with a wooden spoon.
SCANDINAVIAN MASHED POTATO AND RUTABAGA CASSEROLE
(Peruna ja lanttulaatikko) I like the creamy color of mashed rutabagas together with potatoes in this casserole. It can be assembled a day in advance, if desired.
Provided by Olha7397
Categories Norwegian
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Put the potatoes in a large pot and cover them with water. Add 1 teaspoon salt for each quart of water. Heat to boiling and cook for 20 to 25 minutes, until the potatoes are tender. Drain, peel, and mash the cooked potatoes.
- Meanwhile, pare the rutabaga and cut it into 1-inch pieces. Place in a saucepan, cover with water, and bring to a boil. Simmer until tender, 25 to 30 minutes. Drain, mash, and add the cooked rutabaga to the potatoes. Beat with an electric mixer until the potatoes and rutabagas are smooth and fluffy. Beat in the flour, eggs, salt, and milk or cream.
- Preheat oven to 350°F Butter a 3-quart shallow baking dish. Turn the mixture into the dish. Using a spoon, spread out the mixture, making indentations in the top of the casserole. Dot with the butter and sprinkle with the bread crumbs. Bake uncovered for 1 hour, or until lightly browned. 12 servings.
- Scandinavian Feasts.
Nutrition Facts : Calories 126.2, Fat 2.5, SaturatedFat 1.2, Cholesterol 39.2, Sodium 438.2, Carbohydrate 22.7, Fiber 2.2, Sugar 3.1, Protein 3.9
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