INSTANT POT® RUTABAGA MASH
This lower-carb alternative to mashed potatoes can easily be made in a fraction of the time using a pressure cooker. The mash has a nice creamy and chunky texture, which complements any meat. I especially enjoy it with corned beef.
Provided by France C
Categories Side Dish Vegetables
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Pour water into a multi-functional pressure cooker (such as Instant Pot®) and set the trivet inside. Place rutabaga into a steamer basket and set inside the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga. Return rutabaga to pot or place into a medium bowl.
- Add half-and-half, butter, salt, pepper, and garlic powder to the rutabaga and mash to desired consistency. The rutabaga will have a chunky texture. For a smoother texture, use a food processor. Serve warm.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 19.3 g, Cholesterol 13.2 mg, Fat 5.1 g, Fiber 5.7 g, Protein 3.2 g, SaturatedFat 3 g, Sodium 509.9 mg, Sugar 12.8 g
INSTANT POT RUTABAGA MASH
Rutabaga Mash is a tasty and satisfying side dish that is packed full of flavor.
Provided by Bintu Hardy
Categories Side Dish
Number Of Ingredients 4
Steps:
- Peel and cut the rutabaga into 1 inch cubes.
- Pour 1 cup of water in the Instant Pot insert, add in the steamer basket, then place rutabaga cubes on top.
- Season with salt and add in the nutmeg.
- Put the lid on, lock and turn the valve to the sealing (not venting) position.
- Select the manual or pressure cook button, set to high pressure for 5 mins, or up to 8 for larger cubes.
- When cook time is done, perform a quick pressure release.
- Decant the Instant Pot rutabaga to a bowl and then mash.
- Top with herbs and spices of your choice (if desired) and serve.
Nutrition Facts : Calories 48 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 15 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
RUTABAGA MASH
Provided by Food Network
Categories side-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Put the chopped rutabaga in a pot, cover with water and add a pinch of salt. Bring to a simmer and simmer until soft, about 30 minutes; drain.
- Meanwhile, put the chicken stock and butter in a medium pot and heat over medium heat until warmed through.
- Transfer the rutabaga and warm stock mixture to a food processor and puree (or use an immersion blender). Season with salt and pepper.
Nutrition Facts : Calories 115, Fat 6 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 167 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 2 grams, Sugar 8 grams
CARROTS AND RUTABAGA MASH
My mother does a lovely job on this mash and it is to this day one of my favorite dishes.
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
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.
INSTANT POT RUTABAGA MASH (+ STOVETOP INSTRUCTIONS!)
Make Rutabagas in the Instant Pot using the instructions below along with best tips on freezing, preparing, and making rutabagas on the stovetop.
Provided by The Foreign Fork
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Peel the 2 lbs rutabagas and cut them up into 1" cubes.
- Add 2 cups of water and ½ tbsp salt into the bottom of your pot (1 cup if using a 3 quart pot) and add the trivet into the pot. Put the rutabaga on the trivet.
- Lock the lid onto the Instant Pot and set the timer for 10 minutes. When the 10 minutes are up, allow for a natural pressure release for 10 minutes, then Quick Release any remaining pressure. Rutabagas should be fork tender.
- Transfer the rutabagas to a bowl and use a potato masher or an electric hand mixer to mash the rutabagas until smooth. Add the 4 tbsp melted butter, ½ tsp salt, and ¼ tsp black pepper. Mix again to combine. Enjoy!
- Peel the rutabagas and cut them up into 1" cubes.
- Add the 2 lbs rutabagas into a medium sized pot and add enough water to cover the rutabagas by about an inch. Add ½ tbsp salt.
- Add the lid on to the pot and turn the heat to high. Once the water comes to a boil, reduce the heat to medium and allow the rutabagas to cook for about 30 minutes or until fork tender.
- Transfer the rutabagas to a bowl and use a potato masher or an electric hand mixer to mash the rutabagas until smooth. Add the 1/4 cup melted butter, ½ tsp salt, and ¼ tsp black pepper. Mix again to combine. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 374 kcal, Carbohydrate 81 g, Protein 12 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 3684 mg, Fiber 21 g, Sugar 43 g, UnsaturatedFat 2 g
INSTANT POT® PEPPERY RUTABAGA
Rutabaga was a vegetable that I seldom cooked because it took so long but with the Instant Pot® it's ready in just over 30 minutes.
Provided by Bren
Categories Side Dish Vegetables
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Combine rutabaga and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga in a colander and return to Instant Pot®. Select Saute function. Cook on low until rutabaga starts to sizzle, about 5 minutes. Cancel Saute mode. Season with brown sugar, butter, and pepper. Use an immersion blender to mash rutabaga until smooth. Taste and adjust the seasoning if necessary.
Nutrition Facts : Calories 121.4 calories, Carbohydrate 22.1 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 5.8 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 650.2 mg, Sugar 16 g
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