COOKING RUTABAGA RECIPES

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MASHED RUTABAGAS RECIPE - FOOD NETWORK



Mashed Rutabagas Recipe - Food Network 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.

INSTANT POT® RUTABAGA MASH RECIPE | ALLRECIPES



Instant Pot® Rutabaga Mash Recipe | Allrecipes image

This lower-carb alternative to mashed potatoes can easily be made in a fraction of the time using a pressure cooker. The mash has a nice creamy and chunky texture, which complements any meat. I especially enjoy it with corned beef.

Provided by France C

Categories     Vegetable Side Dishes

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

1 cup water
2 pounds rutabaga, peeled and chopped into 1-inch cubes
¼ cup half-and-half
1 tablespoon butter
¾ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder

Steps:

  • Pour water into a multi-functional pressure cooker (such as Instant Pot®) and set the trivet inside. Place rutabaga into a steamer basket and set inside the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga. Return rutabaga to pot or place into a medium bowl.
  • Add half-and-half, butter, salt, pepper, and garlic powder to the rutabaga and mash to desired consistency. The rutabaga will have a chunky texture. For a smoother texture, use a food processor. Serve warm.

Nutrition Facts : Calories 127.7 calories, CarbohydrateContent 19.3 g, CholesterolContent 13.2 mg, FatContent 5.1 g, FiberContent 5.7 g, ProteinContent 3.2 g, SaturatedFatContent 3 g, SodiumContent 509.9 mg, SugarContent 12.8 g

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