Gorgeous Mashed Swede Rutabaga Food
GORGEOUS MASHED SWEDE (RUTABAGA)
Forget mashed potatoes! I was never a huge fan of swede, I usually find it quite bland if not rotten tasting, unless perhaps if mashed with carrots. I'm glad I've found a way to love this cheap and wholesome vegetable, great texture, great flavour and good enough to eat on its own. A can of stewed steak in gravy turns this into a cheap and nutritious simple meal for 2.
Provided by robd16
Categories Vegetable
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and cube the swede and boil for 40 minutes or so until completely tender.
- Drain and return to the dry pan and place over a low heat to allow the excess water to evaporate off.
- Mash in the pan with a little milk, a lot of butter, some salt and plenty of freshly ground black pepper.
- You won't believe how good it is!
Nutrition Facts : Calories 130.2, Fat 6.7, SaturatedFat 4, Cholesterol 17.4, Sodium 87, Carbohydrate 16.4, Fiber 4.8, Sugar 10.8, Protein 2.9
MASHED RUTABAGAS
Steps:
- Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.
MASHED RUTABAGA (YELLOW TURNIP OR SWEDE) AND POTATO
This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything!
Provided by Engrossed
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place the rutabaga in a 6 quart pot with ample water and a pinch of salt. Boil for 15 minutes.
- Add the turnips and potatoes and boil 15 minutes more, until all the vegetables are tender.
- Drain well.
- Mash the vegetables with the remaining ingredients. (I do it right in the pot.) You can also use an immersion blender to puree them.
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- Drain, then pour the cooked swede back into the pan over a low heat and cook for 2 minutes, gently stirring so it doesn’t scorch, to evaporate some of the moisture from the veg.
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