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Rutabagas have tough skin and are often enclosed in wax to prevent them from drying out. Cut away the wax (or boil for 1 1/2 minutes and wipe off) and skin with a sharp chef's knife instead of using a vegetable peeler. Whole milk adds a smooth, creamy texture to this mash.

Adam Dolge
Source: EatingWell Magazine, November 2019

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Recipe Summary test

active:
20 mins
total:
1 hr 5 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add rutabaga, cover and steam until tender, adding water as needed, about 55 minutes. Drain.

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  • Transfer the rutabaga to a food processor. Add butter, milk, bacon and salt. Process until smooth, about 1 minute. Serve hot.

Tips

To make ahead: Refrigerate for up to 2 days. Reheat in a covered baking dish at 350 degrees F for about 25 minutes.

Nutrition Facts

137 calories; protein 2.9g; carbohydrates 10.8g; dietary fiber 2.6g; sugars 6g; fat 9.6g; saturated fat 5.6g; cholesterol 25.3mg; vitamin a iu 272.8IU; vitamin c 28.4mg; folate 25.2mcg; calcium 74.4mg; iron 0.6mg; magnesium 25.8mg; potassium 390.1mg; sodium 263mg.
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