Carrot Rutabaga Mash Food

RUTABAGA AND CARROT PURéE

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 AND RUTABAGA MASH (CARROT AND SWEDE MASH)

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.

CLAPSHOT (POTATOES, CARROTS & RUTABAGA)

Steps:

• Peel the rutabaga and cut it in thin slices.
• Put it in a large pot with plenty of water and bring it to a boil.
• Meanwhile, peel the carrots and cut them in thick slices.
• When the rutabaga has been cooking for about 10 minutes, add the carrots.
• Meanwhile, peel the potatoes, and cut them into large chunks.
• When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes.
• When all the vegetables are tender, drain them and mash them with the butter, salt and pepper.
• These are delicious mashed somewhat coarsely and served as-is.
• You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.

MARBLED ROOT VEGETABLE MASH RECIPE

Steps:

• Peel all root veggies and cut into 1-inch pieces.
• In one pot, add potatoes, parsnips, rutabaga, and turnips. In a separate pot, add sweet potatoes and carrots. Fill both pots with water, enough to cover the veggies, and add ½ tsp salt to each.
• Bring both pots to a boil, reduce to medium, and boil 20-30 minutes until fork tender.
• Drain vegetables and return to their respective pots.
• Add 2 Tbsp butter and 2 Tbsp milk to each pot. Mash and mix to combine, seasoning to taste.
• Marble the two mashes together, serve, and enjoy!
• Yields 12 servings marbled root vegetable mash.

CHEESY RUTABAGA AND CARROT CASSEROLE

Steps:

• Pre-heat the oven to 375ºF/190ºC
• Top and tail the veg, then peel and cut into 1½ inch (4 cm) chunks.
• Place the veg in a large saucepan, cover with boiling water and cook for 15 minutes until just tender.
• Drain well and return to the pan. Add in the butter, horseradish, salt and pepper.
• Use a potato masher to rough mash the veg. It wants to have some texture left (see bulk of post for a picture)
• Check the seasoning and add more salt and pepper as needed.

EASY CARROT & SWEDE MASH

Steps:

• Bring a pan of salted water to the boil and cook the chopped swede and carrot for 20 minutes until tender. Drain in a colander.
• Put the drained swede and carrot back into the pan it was cooked in and add the butter and cream. Use a potato masher or potato ricer (for a finer mash) to mash it all together. If you like your mash really smooth and creamy see my top tip below!
• Mix in the grated nutmeg, salt, and pepper, and serve. Alternatively, allow the mash to cool before storing it in the fridge. You can also freeze it for use at a later date.

CARROTS AND RUTABAGA MASH

Steps:

• Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.

CARROT & RUTABAGA MASH

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

COCONUT MASHED RUTABAGA

Steps:

• Cook 2 diced peeled rutabagas and 2 smashed garlic cloves in salted boiling water until tender, 20 to 30 minutes; drain. Heat 1 tablespoon coconut oil in the same pot over medium heat. Add 1 teaspoon each curry powder and grated fresh ginger and a pinch of cinnamon; stir 30 seconds. Add 3/4 cup coconut milk and 2 teaspoons maple syrup; bring to a simmer. Add the rutabaga and mash. Season with salt and pepper. Top with cilantro.