Low Carb Mashed Candied Rutabagas Food

MASHED RUTABAGA

Steps:

• Peel and cube the rutabaga.
• Heat up a two quart pan of water and add the cubed rutabaga.
• Bring to boil. Cover and simmer for 20-25 minutes or until fork tender.
• Drain the water and add cream cheese and butter. Mash until it is the consistency you like. Add chopped up chives over the top and serve.

EASY MASHED RUTABAGA

Steps:

• Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
• Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.

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.

LOW CARB MASHED CANDIED RUTABAGAS

Steps:

• Cooking the rutabagas in lightly salted water until just soft (about 15 to 20 minutes depending on slice size).
• Mix the rutabagas, sweetener, cinnamon, salt, and cream with half of the butter until smooth with an electic mixer.
• Spoon into a lightly greased casserole dish and smooth the top.
• Bake, uncovered, at 350°F for 30 minutes and melt the remaining butter and set aside.
• After the 30 minutes, sprinkle the pecans over the top and drizzle with the melted butter.
• Bake for an additional 15 minutes.