In the realm of culinary delights, two humble root vegetables, carrot and rutabaga, unite to form a symphony of flavors in a dish known as carrot rutabaga mash. This delectable puree, a harmonious blend of sweet and earthy notes, offers a delightful twist to the classic mashed potato. As you embark on a culinary journey with this article, you'll discover not only the secrets behind creating the perfect carrot rutabaga mash but also an array of tantalizing variations that cater to diverse palates. From the traditional roasted version to the innovative air fryer method, each recipe promises a unique sensory experience. Additionally, you'll find a vegan variation that caters to those with dietary restrictions, ensuring that everyone can savor the goodness of this versatile dish. So, prepare to embark on a culinary adventure as we delve into the world of carrot rutabaga mash, exploring its versatility and unearthing the hidden gems that await your taste buds.
Here are our top 7 tried and tested recipes!
CARROT AND RUTABAGA MASH (CARROT AND SWEDE MASH)
Quick and easy to make, carrot and rutabaga mash is a great make ahead side dish. Full of flavor and gluten-free and vegetarian.
Provided by Betty Davies
Categories Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- Peel the rutabaga and carrots and cut into chunks.
- Add to cold salted water and bring to the boil.
- Boil for around 30 minutes until tender and drain. Let steam for 5 minutes to remove excess moisture.
- Place a pan on a medium heat, and add in the butter, sour cream, milk and a little salt and pepper. Allow everything to melt together and take off the heat.
- Add the cooked rutabaga and carrots to the cream mixture. Mash together until you reach your desired consistency.
- Season to taste.
Nutrition Facts : Calories 100 kcal, Carbohydrate 14 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 12 mg, Sodium 87 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CARROT & RUTABAGA MASH
Colorful, tasty & healthy, this is a great side dish to have and pairs well with many proteins!
Provided by Francine Lizotte
Categories Vegetables
Time 40m
Number Of Ingredients 7
Steps:
- 1. In a large pot, add some coarse sea salt before adding carrots and turnips; cover with cold water to 2-inches above the vegetables. Stir to mix, cover and bring to a boil. Reduce heat to medium-high and offset the lid; cook until tender, about 30 to 35 minutes.
- 2. Drain vegetables well in a colander and returning them to the pot. Mash them until nice and fluffy. Add butter, garlic salt and freshly ground black pepper; taste and adjust if necessary. Sprinkle parsley over and serve immediately.
- 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=wuAcPX0NsoQ
RUTABAGA CARROT CASSEROLE
This scoop-able side with its sweet, crunchy topping makes a delightful alternative to the traditional sweet potato casserole. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place rutabaga in a Dutch oven and cover with water. Bring to a boil. Cook, uncovered, until tender, 15-20 minutes, adding the carrots during the last 5 minutes of cooking; drain., In a large bowl, mash the rutabaga mixture with egg, brown sugar, butter, salt, nutmeg and pepper. Stir in rice and milk. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over top. Bake, uncovered, at 350° until bubbly, 30-35 minutes.
Nutrition Facts : Calories 249 calories, Fat 11g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 267mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
CARROT MASH
Steps:
- Peel and roughly chop 2 pounds carrots. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons olive oil; season with salt and pepper. Warm 1 tablespoon olive oil with 1 teaspoon each grated ginger and orange zest; drizzle over the mash.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
MASHED RUTABAGA WITH CARROTS AND ORANGE
Make and share this Mashed Rutabaga With Carrots and Orange recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel rutabaga and carrots.
- Cut int 3/4 inch chunks.
- Cook separately in boiling water until tender, drain.
- Mash each, either with potato masher or in a food processor.
- Combine rutabaga carrots, sugar, orange juice, butter, nutmeg and salt and pepper to taste.
- Sprinkle with parsley, if using.
- Serve immediately or cover and reheat before serving.
Nutrition Facts : Calories 53.8, Fat 1.6, SaturatedFat 0.9, Cholesterol 3.8, Sodium 39.6, Carbohydrate 9.9, Fiber 1.5, Sugar 7.7, Protein 0.7
RUTABAGA AND CARROT PURéE
Categories Food Processor Side Thanksgiving Vegetarian Quick & Easy Root Vegetable Carrot Fall Rutabaga Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.
CARROT & RUTABAGA MASH
Colorful, tasty & healthy, this is a great side dish to have and pairs well with many proteins! VIDEO https://www.youtube.com/watch?v=wuAcPX0NsoQ
Provided by CLUBFOODY
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot, add some coarse sea salt before adding carrots and turnips; cover with cold water to 2-inches above the vegetables. Stir to mix, cover and bring to a boil. Reduce heat to medium-high and offset the lid; cook until tender, about 30 to 35 minutes.
- Drain vegetables well in a colander and returning them to the pot. Mash them until nice and fluffy. Add butter, garlic salt and freshly ground black pepper; taste and adjust if necessary. Sprinkle parsley over and serve immediately.
Nutrition Facts : Calories 219.2, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 1104.9, Carbohydrate 27, Fiber 8.1, Sugar 15.7, Protein 3.4
Tips:
- Choose the right carrots and rutabagas: Look for firm, brightly colored vegetables that are free of blemishes.
- Peel and dice the vegetables evenly: This will help them cook evenly.
- Don't overcook the vegetables: They should be tender but still have a slight bite to them.
- Season the mash to taste: Salt, pepper, and butter are all good starting points, but you can also add other herbs and spices to taste.
- Serve the mash immediately: It's best when it's hot and fresh.
Conclusion:
Carrot and rutabaga mash is a delicious and healthy side dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it's also a good source of fiber, vitamins, and minerals. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new side dish to try, give carrot and rutabaga mash a try. You won't be disappointed!
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