Mashed Carrots And Rutabaga Recipe 485 Food

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.

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.

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.

RUTABAGA MASH

Steps:

• Peel and roughly chop 3 pounds rutabagas. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/2 cup heavy cream and 2 tablespoons butter. Cook a few sliced garlic cloves and some fresh rosemary in olive oil; drizzle over the mash.
• TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

CARROT AND RUTABAGA PUREE

Steps:

• In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender.
• Drain and mash by hand or in a food processor until coarse.
• Blend in butter, a pinch of sugar and salt and pepper to taste.
• Serve warm.

MASHED RUTABAGA WITH CARROTS AND ORANGE

Steps:

• Peel rutabaga and carrots.
• Cut int 3/4 inch chunks.
• Cook separately in boiling water until tender, drain.
• Mash each, either with potato masher or in a food processor.
• Combine rutabaga carrots, sugar, orange juice, butter, nutmeg and salt and pepper to taste.
• Sprinkle with parsley, if using.
• Serve immediately or cover and reheat before serving.

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.

MASHED CARROTS AND RUTABAGA RECIPE - (4.8/5)

Steps:

• Boil the vegetables together in a large pan of boiling salted water for about 20 minutes, or until soft. Drain well and return them to the pan. Add the remaining ingredients and mash the vegetables well before serving.