 RUTABAGAS |  add butter to reheat later |  |
 |  boil in salted water |  drain * add butter & herbs |  mash |  add milk & mash |
Rutabagas and turnips are root vegetables, the same as potatoes ~ but with less carbs per serving. They can be prepared basically the same way you'd prepare mashed potatoes from scratch.
Rutabagas are a little sweeter (more like a cross between carrot & potato flavor) ~ larger size than turnips. They're a little yellower, but still have a slightly purple end. They're VERY HARD and difficult to cut into small cubes though, so just cut them as well as possible to boil them. (larger chunks will take longer to get soft)
Turnips have a slight peppery flavor. They're smaller than rutabagas ~ and white with a brighter purple end.
MASHED RUTABAGAS or TURNIPS
2-4 rutabagas ~ peeled & cut into cubes/pieces
4 TB butter
Kosher or pink Himalayan salt ………….. pepper (both to taste)
2-4 TB milk or cream, any kind (I like unsweetened almond or cashew milk)
2-3 tsp. herbs (to match whatever in main dish ~ rosemary, oregano, thyme, tarragon)
***
Fill a sauce pan about 1/2 way with cold, salted water. Put the rutabaga cubes in and bring to a boil (over medium-high heat) until the rutabaga is fork tender, about 20-30 minutes (rutabagas take longer than turnips). Drain the water and rest of ingredients into the pot with the rutabaga.
Mash the rutabaga to your desired consistency with a potato masher. Taste and adjust salt & pepper.
Tip: you can also use a food processor to get your rutabaga even smoother.
You can prepare these ahead & put into a casserole dish (I sprayed first w/buttery non-stick spray). Add some butter on top. Then reheat about 3-4 minutes later in the microwave.
4 net carbs per approximately a half cup serving. Mashed rutabagas can be a low-carb substitute for mashed potatoes. Although they are higher in sugar, they contain half the calories of mashed potatoes.
***
Rutabagas are a little sweeter (more like a cross between carrot & potato flavor) ~ larger size than turnips. They're a little yellower, but still have a slightly purple end. They're VERY HARD and difficult to cut into small cubes though, so just cut them as well as possible to boil them. (larger chunks will take longer to get soft)
Turnips have a slight peppery flavor. They're smaller than rutabagas ~ and white with a brighter purple end.
MASHED RUTABAGAS or TURNIPS
2-4 rutabagas ~ peeled & cut into cubes/pieces
4 TB butter
Kosher or pink Himalayan salt ………….. pepper (both to taste)
2-4 TB milk or cream, any kind (I like unsweetened almond or cashew milk)
2-3 tsp. herbs (to match whatever in main dish ~ rosemary, oregano, thyme, tarragon)
***
Fill a sauce pan about 1/2 way with cold, salted water. Put the rutabaga cubes in and bring to a boil (over medium-high heat) until the rutabaga is fork tender, about 20-30 minutes (rutabagas take longer than turnips). Drain the water and rest of ingredients into the pot with the rutabaga.
Mash the rutabaga to your desired consistency with a potato masher. Taste and adjust salt & pepper.
Tip: you can also use a food processor to get your rutabaga even smoother.
You can prepare these ahead & put into a casserole dish (I sprayed first w/buttery non-stick spray). Add some butter on top. Then reheat about 3-4 minutes later in the microwave.
4 net carbs per approximately a half cup serving. Mashed rutabagas can be a low-carb substitute for mashed potatoes. Although they are higher in sugar, they contain half the calories of mashed potatoes.
***
| Turnips are usually white and purple on the outside, with very white flesh, while rutabagas are yellowish and brown on the outside with orange-yellow flesh. Rutabagas are also generally much larger than turnips. |  |
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