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


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

2/3 cup
119 calories; protein 4.2g; carbohydrates 12.6g; dietary fiber 3g; sugars 7.3g; fat 6.3g; saturated fat 4g; cholesterol 16mg; vitamin a iu 281.7IU; vitamin c 32.2mg; folate 29.9mcg; calcium 108.3mg; iron 0.8mg; magnesium 30.8mg; potassium 442.2mg; sodium 363.5mg; thiamin 0.1mg.

2 vegetable, 1/2 medium-fat meat, 1 fat