This is a super easy side dish that is a nice change from mashed potatoes. Rutabagas might not be the prettiest root veggies, but they taste good and are low in calories (about 51 calories per cup). They are also rich in potassium and vitamin c.
2 pounds rutabagas, peeled and diced
2 tablespoons butter
salt and pepper, to taste
Boil the diced rutabagas in in a large pot of salted water until tender, about 30 minutes. Drain in a colander and return the rutabagas to the pan. Add the butter. Using an immersion blender, purée the rutabagas until completely smooth. If you do not have an immersion blender, you can use a food processor. Season to taste with salt and pepper.
I got a bunch of rutabagas in my CSA box today. Rutabagas remind me of my great-grandmother on my dad’s side. I remember eating a meal at her house when I was a little girl and she served mashed rutabagas. I don’t remember anything else about that meal. It’s funny, the things that stay with you. Until I joined my CSA, I hadn’t had rutabaga since the meal at my great-grandmother’s.
I never see rutabagas for sale at grocery stores. One of the many reasons I love being a part of a CSA (community supported agriculture) is getting produce that I can’t or don’t buy otherwise. In this week’s box, there were rutabagas and their greens, bok choy, Bibb lettuce, romaine lettuce, spring onions, collards, kohlrabi, and strawberries.
Tonight I made a salad with the Bibb and romaine lettuces, spring onions, and strawberries. I also made a little more gussied up version of mashed rutabagas. Topping with breadcrumbs and baking them in the oven gives them a little texture and crunch. This recipe is not photogenic, but I thought it tasted great.
2 pound rutabagas, peeled and diced
4 tablespoons butter
4 tablespoons cream (or half and half)
salt and pepper, to taste
1/2 cup bread crumbs
Preheat oven to 350° F. Spray a small casserole/baking dish with cooking spray and set aside.
Bring a pot of salted water to a boil. Add the diced rutabagas and cook 15 or until tender. Drain the rutabagas in a colander and return to the pot. Add the butter and cream and puree with an immersion blender. Alternatively, puree the rutabagas (along with the butter and cream) in a blender or food processor. Season the rutabagas to taste with salt and pepper. Transfer the creamed rutabagas to the prepared baking dish and spread evenly. Sprinkle the bread crumbs over the rutabagas and drizzle with a little bit of olive oil. Bake in the oven for 30 minutes and the breadcrumbs are golden brown.
This recipe doesn’t make a lot (maybe 4 small portions). Double it (except maybe for the amount of bread crumbs) if need be.