Mashed Rutabagas With Bacon Recipes

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SWEET POTATO & TURNIP MASH WITH SAGE BUTTER



Sweet Potato & Turnip Mash with Sage Butter image

This sweet potato and turnip mash is fragrant with fresh sage.

Provided by Raghavan Iyer

Categories     Diabetic Christmas Side Dish Recipes

Time 40m

Number Of Ingredients 7

1 pound sweet potatoes, peeled and diced
8 ounces turnips (about 2 medium), peeled and diced
3 large cloves garlic
30 fresh sage leaves, divided (12 left whole, the rest cut into strips)
2 tablespoons butter
1 teaspoon kosher or sea salt
½ teaspoon coarsely cracked pepper

Steps:

  • Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.
  • Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.
  • Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.

Nutrition Facts : Calories 88.3 calories, Carbohydrate 12.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.2 g, Protein 1.4 g, SaturatedFat 2.5 g, Sodium 224.6 mg, Sugar 4.2 g

MASHED RUTABAGA WITH BACON



Mashed Rutabaga with Bacon image

Mashed rutabaga provides a flavorful, lower carbohydrate side dish option. Flavored with bacon, this dish is also dairy free and gluten free.

Provided by Carissa Serink

Categories     Side Dish

Time 35m

Number Of Ingredients 5

1 large (1.5-2 pounds) rutabaga, (peeled and cut into 1/2 pieces)
1 teaspoon kosher salt, (divided)
2 slices thick cut bacon ((or 3 slices regular cut bacon), minced)
1/2 teaspoon freshly ground black pepper
1 Tablespoon minced fresh parsley

Steps:

  • Place cut up rutabaga into a medium saucepan. Add 1/2 teaspoon of the salt and enough water to just cover. Bring to a boil over high heat. Reduce heat to medium low and simmer until soft, about 20 minutes. Drain.
  • While the rutabaga cooks, cook the minced bacon over medium heat until crisp, about 8-10 minutes. Do not discard the grease.
  • Using a food processor or potato masher, mash the drained rutabaga, remaining 1/2 teaspoon of salt, pepper, and bacon grease together until smooth. Stir in the cooked bacon and parsley. Serve hot.

Nutrition Facts : Calories 86 kcal, Carbohydrate 11 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 418 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

MASHED RUTABAGAS WITH BACON



Mashed Rutabagas with Bacon image

Rutabagas are addictive on their own. Add bacon and they are heaven in your mouth!

Provided by Laura Fields

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 4

3 slices bacon, chopped
2 rutabagas, peeled and diced
2 tablespoons butter
salt and ground black pepper to taste

Steps:

  • Place bacon in a skillet over medium heat; cook and stir until crisp, about 10 minutes. Remove bacon from skillet, reserving 1 to 2 tablespoons bacon grease, to your preference.
  • Bring a large pot of water to a boil. Cook rutabagas in the boiling water until very tender, 15 to 20 minutes. Drain rutabagas and return to the pot.
  • Mix reserved bacon grease, butter, salt, and pepper into rutabagas; blend using an electric mixer until smooth. Stir chopped bacon into the rutabaga mixture.

Nutrition Facts : Calories 144.4 calories, Carbohydrate 10.6 g, Cholesterol 19.7 mg, Fat 10.4 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 169.6 mg, Sugar 7.2 g

MASHED RUTABAGAS



Mashed Rutabagas image

Provided by Food Network

Categories     side-dish

Yield 6 servings

Number Of Ingredients 4

2 pounds peeled rutabagas, cut in large chunks
Cold salted water
3 to 4 tablespoons butter
Pinch nutmeg

Steps:

  • Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.

BACON-CHIVE MASHED RUTABAGA



Bacon-Chive Mashed Rutabaga image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 diced peeled rutabagas in boiling salted water until tender, 20 to 25 minutes; drain and return to the pot over low heat. Meanwhile, cook 2 slices chopped bacon in a skillet until crisp; add the drippings to the rutabaga along with 1/2 cup milk and 2 tablespoons olive oil. Mash well. Season with salt and pepper. Top with the bacon and chives.

GARLIC-MASHED RUTABAGAS & POTATOES



Garlic-Mashed Rutabagas & Potatoes image

My family absolutely loves mashed potatoes. I created this recipe to lighten up the calories and sneak in a serving of rutabagas. If you have the time, boil the potatoes in chicken broth to add even more flavor. -Rosemary Tatum, Sterlington, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

4 medium potatoes, peeled and cubed (about 4 cups)
2 medium rutabagas, peeled and cubed (about 5 cups)
2 garlic cloves, peeled
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/3 cup warm buttermilk

Steps:

  • Place potatoes, rutabagas and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. , Drain; return to pan. Mash potatoes, gradually adding butter, salt, pepper and enough buttermilk to reach desired consistency.

Nutrition Facts :

MASHED RUTABAGAS



Mashed Rutabagas image

Rather than serving expected mashed potatoes, use nutritious rutabagas, mashing them with buttermilk and seasoning them with a dash of nutmeg.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

2 small rutabagas, trimmed and cut into chunks
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon balsamic vinegar
Dash of freshly grated nutmeg
Kosher salt and freshly ground black pepper

Steps:

  • In a pot of boiling salted water, cook the rutabagas until fork-tender, about 15 minutes. Drain and mash using a large fork. Add the milk, buttermilk, vinegar, and nutmeg and mash until smooth. Season with salt and pepper and serve.

MASHED RUTABAGAS



Mashed Rutabagas image

Make and share this Mashed Rutabagas recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces streak-o'-lean bacon, cut into chunks
salt, to taste
black pepper, to taste
1 rutabaga, cubed (I used the canned)
1 pinch sugar
2 tablespoons butter

Steps:

  • Wash and cut streak-o'-lean to your liking. Cook's note: You can use ham hocks, smoked wings or even cut up bacon. Place in a pot with enough water to cook the meat; add pinch of salt to water. Allow to come to a boil, about 15 minutes.
  • Cook's note: The water will cook out, so it might be necessary to add more during cooking.
  • Peel rutabagas and cut into 1/2-inch slices, then cut into cubes. Add rutabaga to the meat. Add sugar, salt and pepper. Cover pot and cook until tender, about 45 minutes. When done remove some water from the pot. Mash, add butter and season, to taste.

Nutrition Facts : Calories 310.6, Fat 31.3, SaturatedFat 12.2, Cholesterol 53.8, Sodium 513.2, Carbohydrate 0.4, Protein 6.6

RUTABAGA SMASH WITH BACON



Rutabaga Smash with Bacon image

Bacon provides a simple addition to this tasty side dish that's made with rutabagas and carrots.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 9

2 rutabagas (about 1 lb), peeled, cut into 1-inch cubes
4 large carrots (about 3/4 lb), cut into 1-inch cubes
1 teaspoon salt
1/2 cup butter
1 large sweet onion, thinly sliced, slices cut in half
1/4 cup whipping cream
1/2 teaspoon freshly ground pepper
5 slices thick-sliced bacon, crisply cooked, crumbled (1/3 cup)
Fresh rosemary sprig, if desired

Steps:

  • In 3-quart Dutch oven, place rutabagas, carrots and enough water to cover; add 1/2 teaspoon of the salt. Heat to boiling; reduce heat to low. Cover; simmer 30 to 35 minutes or until tender. Drain.
  • Meanwhile, in 12-inch nonstick skillet, melt 1/4 cup of the butter over medium heat. Cook onion in butter 25 minutes, stirring occasionally, until very tender.
  • In large bowl, mash rutabagas and carrots until almost no lumps remain. Add onion, whipping cream, pepper, remaining 1/4 cup butter and remaining 1/2 teaspoon salt; stir until well blended. Sprinkle with bacon. Garnish with rosemary.

Nutrition Facts : Calories 199, Carbohydrate 10 g, Fat 3, Fiber 3 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 595 mg

RUTABAGA-POTATO MASH WITH BACON



Rutabaga-Potato Mash With Bacon image

For the food historian Jessica B. Harris, humble rutabagas laced with rich, smoky bacon fat were the highlight of every childhood Thanksgiving. The ones her mother cooked were sharper than the ones we buy today, so she cut them with mild potatoes, but you can adjust the proportions to your liking. If bacon is off the menu for you, add butter or olive oil to the pot instead, and more to taste after mashing.

Provided by Jessica B. Harris

Categories     dinner, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 5

6 strips bacon
2 pounds rutabagas, peeled and cut into 1-inch chunks
2 large baking potatoes, peeled and cut into 1-inch chunks
Pinch of sugar, plus more to taste
Salt and freshly ground black pepper, to taste

Steps:

  • In a large, heavy pot over medium heat, cook bacon until fat is rendered, and bacon is beginning to brown. Add rutabagas and pour in water to cover. Bring to a boil, then lower to a fast simmer and cook 25 minutes.
  • Add potatoes to the pot and cook until both vegetables are very tender, about 20 minutes more. Drain, reserving about 2 cups of cooking liquid. Set bacon aside.
  • Mash the vegetables together until smooth or, for a finer texture, put through a food mill. Add reserved liquid as needed to loosen the mixture. Finely mince bacon and add to the vegetables. Add sugar, salt and pepper and stir well. Taste and adjust the seasonings. Transfer to a serving bowl and serve hot.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 707 milligrams, Sugar 8 grams, TransFat 0 grams

MASHED POTATOES WITH RUTABAGAS AND BUTTERMILK



Mashed Potatoes with Rutabagas and Buttermilk image

Categories     Milk/Cream     Dairy     Potato     Side     Thanksgiving     Vegetarian     Fall     Rutabaga     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8 to 10

Number Of Ingredients 5

1 1/2 pounds rutabagas, peeled, cut into 1-inch pieces
3 pounds russet potatoes, peeled, cut into 2-inch pieces
6 tablespoons (3/4 stick) butter
3/4 cup (or more) buttermilk
Chopped green onion tops or chives

Steps:

  • Cook rutabagas in large pot of boiling salted water until very tender, about 20 minutes. Using slotted spoon, transfer rutabagas to strainer. Press gently to release any excess liquid.
  • Add potatoes to same pot of boiling water; cook until tender, about 20 minutes. Drain well. Return potatoes and rutabagas to same pot. Add butter; mash well. Add 3/4 cup buttermilk; mash until smooth. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more buttermilk by tablespoonfuls, if desired.)
  • Transfer potatoes to bowl. Sprinkle with green onions and serve.

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