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.

Hilary Meyer
Source: EatingWell Magazine, November/December 2015


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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; protein 4.2g 8% DV; carbohydrates 12.6g 4% DV; dietary fiber 3g 12% DV; sugars 7.3g; fat 6.3g 10% DV; saturated fat 4g 20% DV; cholesterol 16mg 5% DV; vitamin a iu 281.7IU 6% DV; vitamin c 32.2mg 54% DV; folate 29.9mcg 8% DV; calcium 108.3mg 11% DV; iron 0.8mg 4% DV; magnesium 30.8mg 11% DV; potassium 442.2mg 12% DV; sodium 363.5mg 15% DV; thiamin 0.1mg 13% DV.