Mashed Rutabaga Norway Recipes
EASY MASHED RUTABAGA
Creamy, slightly sweet, and a great low-carb alternative to mashed potatoes. The broth infuses the mashed rutabaga with wonderful flavor.
Provided by Beth Wand Sidell
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
- Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 12.1 g, Cholesterol 21.3 mg, Fat 7.1 g, Fiber 3.2 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 685.4 mg, Sugar 8.9 g
MASHED RUTABAGA - NORWAY
Called 'swedes' in the UK, and 'rutabaga' in the US, these root vegetables are delicious steamed, mashed, or baked. It's a somewhat sweet vegetable, delicious accompanying roasted meats; the water used to boil it adds something nice to gravies. In the garden, they can be left in the ground a long time after the cold sets in.
Provided by Mme M
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and cut up one rutabaga into small pieces. Boil until tender in lightly salted water.
- Drain and mash adding butter, salt, pepper, and 1/4 cup milk or meat stock while the rutabagas are still hot.
- Adjust the recipe according to the size or quantity of rutabaga used. Some rutabagas are quite large!
Nutrition Facts : Calories 121.3, Fat 12.6, SaturatedFat 8, Cholesterol 34.8, Sodium 96.7, Carbohydrate 1.4, Protein 1.1
MASHED RUTABAGA
Provided by Anne Burrell
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Put the rutabaga in a large saucepan and cover by about 2 inches of water. Season the water generously with salt.
- Partially cover the pot and bring the water to a boil over medium-high heat. Boil the rutabaga for 40 minutes; rutabagas take a long time to bring out their natural sweetness. Add the potatoes to the pot and cook until the potatoes are fork tender, about 15 minutes.
- Heat the cream in a small saucepan over medium heat.
- Drain the rutabagas and potatoes from the water and pass through a food mill. Add half the hot cream and cold butter into the milled rutabaga/potato mixture and stir vigorously to combine. Repeat this with the remaining cream and butter. Taste to make sure the seasoning is correct.
MASHED RUTABAGAS
Steps:
- Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.
HOW TO MAKE THE PERFECT MASHED RUTABAGA
Number Of Ingredients 0
Steps:
- Rinse the rutabaga of its mud, then peel it. Cut the pale flesh into large chunks and pile into a steamer basket or metal colander. Place over a pan of boiling water and steam for twelve to fifteen minutes, then put into a bowl and crush with a potato masher. Fold in a slice of butter, some salt and black pepper, then beat hard with a wooden spoon.
VANILLA SCENTED RUTABAGA - NORWAY
Make and share this Vanilla Scented Rutabaga - Norway recipe from Food.com.
Provided by Mme M
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Boil the rutabaga and potato until soft, about 25 minutes. Mash the rutabaga, using either a food processor or a potato masher.
- Cut the vanilla bean in half lengthwise, scrape out the seed and sir into the mashed rutabaga. The rutabaga can be left like this for up to 24 hours.
- Just before serving, heat the mashed rutabaga while stirring with a wooden spoon.
- Stir in butter and serve.
Nutrition Facts : Calories 333, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 212, Carbohydrate 29.2, Fiber 5.3, Sugar 14.1, Protein 4.2
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