Hi, I'm Dr. Jean Layton. In diverse jobs from chef to doctor, I've used my analytical skills to address the ongoing goal, "There has to be a better way." When not seeing patients, I'm in the social media world, teaching people to thrive gluten-free.
Ok, so maybe your family traditions don’t include turnips or rutabagas but mine does. The bitter flavor marries so well with turkey gravy and cranberries that I make extra just to have them with the leftovers.
Some of my family members hate these, but several of us could happily heap our plates.
Feel free to vary the menu based on desires.
Summary: Turnips, Rutabages whatever you call them, they are good! And yes, I know they are different vegetables but my family mashes either one.
Mashed Rutabaga- An Irish Tradition in our house
Author: Dr. Jean Layton
The mashed potatoes included in this mash allows the flavor and texture to be smoothed a bit. If you are potato sensitive, feel free to leave them out.
Ingredients
- 3 pounds of Rutabagas
- 4 tablespoons butter
- ½ cup milk
- ½ cup mashed potatoes
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
Instructions
- Peel the rutabagas
- Cut them into 1 inch dice
- Cover with water and bring it to a boil
- Turn the heat down and simmer
- Check the rutabagas with a fork for tenderness, it should be easy to spear a piece when done, but not fall apart.
- Drain
- Put rutabagas into the pan over low heat and allow the excess moisture to evaporate as you mash them with a whisk or potato masher.
- Add the remaining ingredients
- Stir and serve or keep hot till dinner
Notes
Vegan version: substitute Earth Balance spread for the butter and use an alternative (rice, soy, nut, hemp) milk
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Dr. Layton,
What variety of rutabaga do you use? I had mashed rutabaga in Ireland several years ago that was bright orange. I loved it but never found out the variety.
Have a Blessed Christmas and New Year!
Phoenix
I use the rutabaga that is purple on the bottom and pale orange on top. The mash becomes a gentle orange color.
Happy Holidays.