Buttery rutabaga and creamy goat cheese team up in this lower-carb recipe that's an alternative to mashed potatoes. Rutabaga is usually coated with a layer of wax to prolong storage; if you can find it unwaxed, go for that instead--it's easier to prep and often has a better flavor. Source: EatingWell Magazine, November/December 2015

Hilary Meyer



  • Cut off the bottom of the rutabaga so it has a flat base to keep it steady. Then cut off the skin with a sharp knife, following the contour of the root. Cut the flesh into 1/2-inch pieces.

  • Bring an inch of water to a boil in a large pot fitted with a steamer basket. Add the rutabaga, cover, and steam until tender, 12 to 15 minutes.

  • Transfer the rutabaga to a food processor. Add milk, goat cheese, butter, rosemary and salt and puree until very smooth, scraping down the sides of the bowl as necessary. Transfer to a serving dish. Garnish with fresh rosemary, if desired.

Nutrition Facts

119 calories; 6.3 g total fat; 16 mg cholesterol; 363 mg sodium. 12.6 g carbohydrates; 4.2 g protein; Full Nutrition