Rutabagas are a root vegetable and are sometimes referred to as the Swedish turnip. You can use rutabagas as you would use almost any other root vegetable, which means they're a great substitute for mashed potatoes and also delicious when combined with potatoes and then mashed. The recipe comes together very quickly, and you can do the mashing right in the pot you've cooked them in. Save some of the cooking water if you feel the need to thin them out a little bit after mashing and adding the butter, salt, and pepper.
Rutabagas are in the Brassica genus and are thought to be an ancient cross between a turnip and a cabbage. They're mildly sweeter than turnips but still retain some bitterness; some people describe the taste as bittersweet. Serve these mashed rutabagas as a side dish to any meat or poultry entrée (think roasted chicken) or alongside a ham or pot roast.
What You'll Need to Make This Mashed Rutabaga Recipe
A Handy Vegetable Peeler
A Great Colander
A Nifty Potato Masher
"The mashed rutabagas have a buttery texture, and the amount of seasoning is just wonderful! I always forget that peeling and chopping a rutabaga is not as intimidating as it first appears. I just lopped off the ends and then peeled the waxy skin off using a Y-peeler." —Victoria Heydt
Put the rutabagas in a large saucepan and cover with water.
Add 1 teaspoon of the salt.
Bring to a boil. Reduce heat, cover, and simmer for about 25 to 30 minutes or until tender.
Drain and let the rutabagas dry in a colander or in the pan with the top ajar.
Mash the rutabagas with the butter, remaining 1 teaspoon of salt, and the black pepper.
Serve and enjoy.
How to Store and Freeze
You can freeze rutabagas for future use in recipes by either blanching chunks and then freezing them or freezing a puree.
Mashed rutabagas will keep in the refrigerator in an airtight container for three to five days.
To freeze, pack mashed rutabaga into freezer storage bags and squeeze out as much air as possible. Freeze for up to 12 months. Reheat frozen mashed rutabaga in a saucepan over medium-low heat, adding a little milk or butter if need be. Cook, stirring frequently until hot.
Recipe Variations
Mashed rutabagas are delicious with this sage brown butter sauce.
Add 1/2 cup of sour cream or plain Greek yogurt and 2 tablespoons chopped fresh dill or parsley.
Instead of using all rutabagas, use a combination of other root vegetables such as carrots, parsnips, and/or Yukon gold potatoes along with rutabagas.
Fold in caramelized onions and/or roasted garlic as the last step.
Add a few tablespoons of buttermilk, a dash of cinnamon, and a tablespoon of maple syrup to play up this veggie's sweetness.
How Do You Get the Bitter Taste Out of Rutabagas?
If you find that rutabagas are too bitter for you, add up to a tablespoon of sugar to accentuate the sweetness and stir to combine. This will help to counteract the bitterness.
Do You Peel Rutabagas Before Cooking?
The outside of a rutabaga is often waxed to preserve it for the winter, so you'll want to peel the vegetable before cooking and eating it. Luckily, rutabagas are easy to peel with a standard vegetable peeler or a paring knife.
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Nutrition Facts (per serving)
130
Calories
8g
Fat
15g
Carbs
2g
Protein
Show Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories
130
% Daily Value*
Total Fat 8g
10%
Saturated Fat 5g
24%
Cholesterol 20mg
7%
Sodium 120mg
5%
Total Carbohydrate 15g
5%
Dietary Fiber 4g
14%
Total Sugars 8g
Protein 2g
Vitamin C 43mg
213%
Calcium 76mg
6%
Iron 1mg
4%
Potassium 523mg
11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
How Do You Get the Bitter Taste Out of Rutabagas? If you find that rutabagas are too bitter for you, add up to a tablespoon of sugar to accentuate the sweetness and stir to combine. This will help to counteract the bitterness.
Good rutabagas should be between 3 to 5in in diameter at the top. Bigger ones are too tough, and smaller ones can be more bitter. Ripe rutabaga has purple-tinged skin, which, when scratched, reveals yellow flesh beneath. Pick ones with smooth skin and without bruises and sprouts.
Potato has MORE THAN TWICE the carbs and calories of rutabaga!! So next time you want some comfort food, peel, chop up and boil that bad boy. Drain and mash it up with a fork/masher with some cream, cheese and butter and dig in!
Since rutabaga is a cruciferous vegetable, it contains raffinose, which is a complex sugar that can sometimes cause abdominal discomfort, bloating and flatulence. There is methane-producing bacteria in the colon that feeds on raffinose, and for some people, this process can result in the release of gas.
Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.
Rutabagas are a hearty vegetable packed with fiber, vitamins, and antioxidants. They promote feelings of fullness, which can prevent weight gain. Furthermore, they contain powerful compounds that help fight inflammation, prevent premature aging, and are associated with a reduced risk of various cancers.
They're an ideal source of roughage in your diet. Eating rutabagas can regulate your bowel movements and help you maintain a healthy gut. Including high-fiber foods in your diet can also help prevent colorectal cancer.
A cup of boiled and mashed rutabaga provides 4.32 grams (g) of dietary fiber toward the 14 g of fiber per 1000 calories that the American government recommends people consume. Dietary fiber helps to keep the bowels healthy and can decrease the risk of: constipation.
Rutabagas are more popular in regions like Scandinavia, Ireland, and the United Kingdom because they grow better in colder climates. The name “rutabaga” comes from the Swedish word rotabagge, which means “baggy root.” Rutabagas are also commonly referred to as Swedes, Neeps, or Swedish Turnips.
Rutabagas Are Healthy, But You May Want to Eat In Moderation (Along With Other Root Veggies) Knowing how to eat is just as (if not more) important as knowing what to eat. It's common knowledge that whole, unprocessed foods, such as fruits and vegetables, are far more healthier than nutrient-void, processed foods.
Some of these vegetables will be higher in potassium including potatoes, sweet potatoes, rutabagas, yams and yuca. The amount of potassium you may have depends on your stage of kidney disease. Most people with early-stage CKD or a kidney transplant do not have to limit root vegetables because of potassium.
Rutabagas are alternatives to potatoes, especially for diabetic patients who would like to avoid the carbs. Therefore this vegetable can be eaten without worrying about fluctuating sugar level in the blood.
Rutabaga flesh is quite hard, so cut it using a sharp knife. This vegetable can be eaten raw or cooked. Try rutabagas: Boiled and mashed with other root vegetables like potatoes or carrots.
The Fix: Balance bitter flavors by introducing something salty, sweet, or sour. For naturally bitter foods such as kale, you can soften the flavor by add a lemony vinaigrette, Parmesan cheese, and pomegranate seeds. You can also elevate kale by tossing it olive oil and salt, then roasting it in the oven until crispy.
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