Instant Pot Rutabaga Mash Recipes

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INSTANT POT® RUTABAGA MASH

This lower-carb alternative to mashed potatoes can easily be made in a fraction of the time using a pressure cooker. The mash has a nice creamy and chunky texture, which complements any meat. I especially enjoy it with corned beef.

Provided by France C

Categories     Side Dish     Vegetables

Time 40m

Yield 4

Number Of Ingredients 7



Instant Pot® Rutabaga Mash image

Steps:

  • Pour water into a multi-functional pressure cooker (such as Instant Pot®) and set the trivet inside. Place rutabaga into a steamer basket and set inside the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga. Return rutabaga to pot or place into a medium bowl.
  • Add half-and-half, butter, salt, pepper, and garlic powder to the rutabaga and mash to desired consistency. The rutabaga will have a chunky texture. For a smoother texture, use a food processor. Serve warm.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 19.3 g, Cholesterol 13.2 mg, Fat 5.1 g, Fiber 5.7 g, Protein 3.2 g, SaturatedFat 3 g, Sodium 509.9 mg, Sugar 12.8 g

1 cup water
2 pounds rutabaga, peeled and chopped into 1-inch cubes
¼ cup half-and-half
1 tablespoon butter
¾ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder

CARROTS AND RUTABAGA MASH

My mother does a lovely job on this mash and it is to this day one of my favorite dishes.

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6



Carrots and Rutabaga Mash image

Steps:

  • Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.

1 pound peeled and chopped carrots
1 pound peeled and chopped rutabaga
1/2 stick, 4 tablespoons, butter
Salt
Freshly ground black pepper
2 tablespoons freshly chopped Italian flat-leaf parsley, for garnish

RUTABAGA MASH

Provided by Food Network

Categories     side-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 4



Rutabaga Mash image

Steps:

  • Put the chopped rutabaga in a pot, cover with water and add a pinch of salt. Bring to a simmer and simmer until soft, about 30 minutes; drain.
  • Meanwhile, put the chicken stock and butter in a medium pot and heat over medium heat until warmed through.
  • Transfer the rutabaga and warm stock mixture to a food processor and puree (or use an immersion blender). Season with salt and pepper.

Nutrition Facts : Calories 115, Fat 6 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 167 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 2 grams, Sugar 8 grams

3 pounds rutabaga (about 1 large rutabaga), peeled and roughly chopped
Kosher salt and freshly ground black pepper
1 cup chicken stock
4 tablespoons (1/2 stick) unsalted butter

INSTANT POT® PEPPERY RUTABAGA

Rutabaga was a vegetable that I seldom cooked because it took so long but with the Instant Pot® it's ready in just over 30 minutes.

Provided by Bren

Categories     Side Dish     Vegetables

Time 40m

Yield 4

Number Of Ingredients 6



Instant Pot® Peppery Rutabaga image

Steps:

  • Combine rutabaga and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga in a colander and return to Instant Pot®. Select Saute function. Cook on low until rutabaga starts to sizzle, about 5 minutes. Cancel Saute mode. Season with brown sugar, butter, and pepper. Use an immersion blender to mash rutabaga until smooth. Taste and adjust the seasoning if necessary.

Nutrition Facts : Calories 121.4 calories, Carbohydrate 22.1 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 5.8 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 650.2 mg, Sugar 16 g

2 pounds rutabaga, peeled and cut into 1/2-inch chunks
1 cup water
1 teaspoon salt
1 tablespoon brown sugar
1 tablespoon butter
1 teaspoon ground black pepper

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