Mashed Rutabaga (Mashed Swede)

Have you ever walked into a grocery store and seen something that you had no clue what it was, let alone what you are meant to do with it? The average person doesn’t have the time or money to waste buy something that they are unfamiliar with. But I want to share with you the amazing flavors of some of these things because I believe they can and should be more familiar in our kitchens.

The first food item I would like to share with you is the Rutabaga, also known as Swede. This wonderful root vegetable is often neglected and is so filled with wonderful nutritional value and a sweet, delicious taste that I think people are missing out on. They are a very good source of vitamin C, have no cholesterol, very little calories and have less starch and carbohydrates then white potatoes. They can be steamed, boiled and mashed, sauteed, baked or roasted.

One of my husband’s favorite ways to eat Rutabagas/Swede is mashed. So tonight I decided to prepare a spin on an English classic, Bangers and Mash. (Sausages and Mashed Potatoes)

Mashed Rutabaga (Mashed Swede)

One medium large Rutabaga; peeled and diced
2 Tbsp butter
2 garlic cloves minced
1 tsp of ground ginger
s/p to taste
*splash of milk optional

Now when you find them in the grocery stores you will notice that they are heavily waxed, this is to protect the cut ends of the root. The rind on the rutabaga is a little thick, along with the wax, this can make it a little tricky to peel.

Peel through the white parts of the rutabaga until you get to the orangey flesh. Then dice it.

Bring a pot of water to a boil and then add the rutabaga. Boil for 10 minutes and then reduce heat to a simmer and cover. Cook until the Rutabaga is soft when you stick a fork in it, usually about 20-30 minutes.

Once they are soft drain the rutabaga and put them back in the empty pot. Place over low heat and toss for a few seconds to remove any excess water.

Then add butter, garlic and ginger powder and stir until butter is melted.

Then take your hand masher and mash the rutabaga right in the pan. If you feel more comfortable you can turn off the burner, but I prefer to have mine set to low to keep the rutabaga warm which I find helps in the mashing process. Rutabaga have a more fibrous texture to them so when mashed on their own they won’t appear creamy like potatoes. I like to splash a little milk or cream if I have it as I mash, this helps give it a little smoother feel.

Serve warm as a wonderfully healthier replacement to mashed potatoes and enjoy something new and delicious at dinner tonight.

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