Creamy Smashed Rutabagas
Ingredients
- 1 – 2 pounds rutabagas, peeled and cut into 1-inch chunks
- Salt, to taste for boiling rutabagas
- 1 tbsp. butter
- ½ tsp salt, or to taste
- ¼ tsp. pepper, or to taste
- 1 tbsp. brown sugar, optional
Instructions
- Place the rutabagas in a large pot and cover with cold water.
- Add salt and bring to a rapid simmer.
- Cook for about 25 minutes or until the rutabagas are very tender when pierced with a fork.
- Remove from stovetop; drain thoroughly and transfer to a large mixing bowl.
- Add 1 tbsp. butter, 1/2 tsp. salt, 1/4 tsp. black pepper and 1 tbsp. brown sugar, if using; mash the rutabagas until all the large lumps are gone; alternatively, puree the mixture until smooth with an immersion blender.
- Taste and adjust the seasonings, as needed; transfer to a serving bowl.
Notes
In other countries (Canada, Ireland, etc.) the rutabaga is known as a turnip. In the UK it is know as a swede and in Scotland they are called neeps.
Preparation Tip:
Rutabagas are quite dense and hard, making them a formidable opponent on your cutting board. They are usually already trimmed of the root and top and heavily waxed when you buy them. To prepare, cut a slice about 1/4-inch thick from each end, then using a sharp knife, score through the skin all the way around the widest part of the rutabaga. Place on several thicknesses of paper towel and microwave on high for 2-1/2 to 3 minutes. This will melt the wax and soften the skin making the rutabaga much easier to peel.
