Rutabaga mash is a flavorful side dish and an easy stand-in for starchy side dishes like mashed potatoes. Your family will love this rutabaga recipe!
I recently joined a vegetable delivery program called Misfits Market. Every week I get a box full of vegetables and fruit that got cut from the grocer due to blemishes, misshapen features, overstock, or other cosmetic challenges.
This produce is perfectly good to eat.
(They’re not rotten. Yep, my kids asked.)
I signed up because I am constantly running out of produce, and I get tired of going to the store.
I wanted a regular delivery…and I wanted a challenge. I knew I’d be getting some vegetables I don’t typically purchase.
Because, yes, I, too, get in a rut with my weekly food items.
What Do I Do with a Rutabaga?
In my delivery box this week, I received a slew of gorgeous, colorful vegetables and fruit.
I was excited to see fresh apples and lemons. Relieved to see some red leaf lettuce, green peppers and celery.
But if I’m going to be honest, there were some items that I hadn’t prepared before…like collard greens, purple kale, and rutabaga.
Rutabaga. Was that what that was?!
I had to look it up. My rutabagas were so randomly shaped, I wasn’t sure.
Mashed Rutabaga Recipes, Where Are You?
I knew I could roast the rutabaga, but I was immediately thinking about mashing it. I did a quick Google search and found options for roasting and mashing rutabaga.
Looking at my veggie haul, I decided I could mix the cauliflower and rutabaga and make a mashed potato substitute.
After all, wasn’t cauliflower mash a thing? Why couldn’t I modernize this a bit and mix cauliflower and rutabaga?
A Cauliflower Rutabaga Mash was Born
Using my technique for making mashed potatoes, which I almost only do at Thanksgiving, I peeled and diced the rutabaga, cleaned and chopped the cauliflower, added some onion and covered the whole thing with water.
I let it simmer until all the veggies were fork-tender.
(That’s how you know they’re ready to mash.)
I mashed the vegetables together, and added my usual butter and sour cream.
Voila! Rutabaga and Cauliflower Mash… a delicious side dish, perfect for Rubbed and Pulled Pork in the Crock Pot or my Low and Slow Pork Shoulder Roast.
What would you do with a rutabaga?
- 1 large rutabaga (or two medium rutabagas)
- 1 small head of cauliflower
- 1 small yellow onion, quartered
- 1 teaspoon Kosher salt
- 2 teaspoons of butter or olive oil
- 1/2 cup sour cream
- Chives (optional)
Peel and cut rutabaga into 1-2 inch cubes
Remove stems and leaves from cauliflower and rough chop into 2-3 inch pieces.
Peel and quarter the onion.
Place all vegetables into a medium pot and cover with water.
Add salt and bring to a boil.
Cook until rutabaga are fork-tender.
Drain water and place pot with vegetables back on a low burner to help evaporate remaining liquid.
Mash vegetables with a masher, or whip with a hand-held blender.
Mix in butter and sour cream.
Add salt to taste.
Top with chives for serving.
If you like a smoother mash, run the mashed vegetables through a sieve to smooth the texture.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 99Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 187mgCarbohydrates: 11gFiber: 3gSugar: 6gProtein: 2g