Every year mashed rutabagas appear on our Thanksgiving table. When I was younger, I wouldn't touch them because I didn't know what they were. But now that I'm older and my palate's matured, I'm a huge fan. Also, the word "rutabaga" is just too fun to say! As it turns out, a rutabaga, known in Europe as a "swede," is a cross between a turnip and a wild cabbage. It's a sweet vegetable with definite hints of cabbage and turnip in its flavor profile. There are many ways to prepare this root, but mashing them is a tradition in my family. Read on for a simple recipe for mashed rutabagas.
6 rutabagas, peeled and cubed
5 tablespoons salted butter, cut into smaller pieces
2 teaspoons salt
1/2 teaspoon black pepper
I mash the rutabagas by hand because I prefer some texture, but an immersion blender would work for a smoother mash.
- In a large pot, cover cubed rutabagas with enough water to submerge completely. Bring to a boil. Boil until tender when pierced with a fork, about 40-45 minutes.
- Once tender, strain rutabagas and put them into a large bowl for mashing.
- Add butter, salt, and pepper and mash together until you've reached your desired texture.
- Vegetables, Side Dishes