Creamy Smashed Rutabagas

Rutabagas are quite dense and hard, making them a formidable opponent on your cutting board. They are usually already trimmed of the root and top and heavily waxed when you buy them. To prepare, cut a slice about 1/4-inch thick from each end, then place firmly on a cutting board and cut away the outer peel using a chef's knife. It's much easier than using a vegetable peeler.

Updated at: Wed, 16 Aug 2023 16:50:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Low

Nutrition per serving

Calories116.9 kcal (6%)

Total Fat7.8 g (11%)

Carbs11 g (4%)

Sugars5.7 g (6%)

Protein1.6 g (3%)

Sodium453.2 mg (23%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

3rutabagas

medium, peeled and cut into 1-inch chunks

4 tablespoonsbutter

3 tablespoonsheavy cream

1 teaspoonvanilla extract

1 ½ teaspoonssalt

½ teaspoonnutmeg

freshly ground

freshly ground black pepper

Instructions

Step 1

Place the rutabagas in a large pot and cover them with cold water. Add some salt and bring to a boil. Cook for about 25 minutes, or until soft and tender when pierced with a sharp knife. Drain thoroughly and return the pot.

Step 2

While the rutabagas cook, melt the butter in a microwave safe dish and stir in the cream and vanilla extract. Set aside.

Step 3

Using a potato masher, partially mash the rutabagas. Add the salt, nutmeg and pepper and mash again. Add the butter mixture, combine thoroughly and mash until the large lumps are eliminated. Transfer to a serving bowl and serve immediately, or place in a lightly greased 1 1/2 quart casserole dish, cover and keep in a warm oven. Can be made in advance and reheated.

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