← Back to Search Results
Creamed Rutabaga Recipe-647

Photo by:
Comments: 0
 

Recipe

This delicious and versatile vegetable purée can be served in place of mashed potatoes.

Yield: Makes 4–6 servings
Prep time: 10 Mins
Cooking time: 30 Mins

Ingredients

  • 2½ lb (1.1kg) rutabaga, pared and cut into chunks
  • 4 tbsp butter
  • 3 tbsp heavy cream
  • Pinch of grated nutmeg
  • Salt and freshly ground black pepper

Directions

Prepare ahead: The puree can be refrigerated up to 2 days and reheated.

1. Place the rutabaga in a large saucepan with lightly salted water to cover. Cover and bring to a boil. Reduce the heat to medium-low and cook about 30 minutes, or until tender. Drain well.

2. Return to the saucepan over a very low heat. Add the butter. Mash the rutabaga with a potato masher, then mix in the cream and nutmeg. Season with salt and pepper. Transfer to a serving bowl and serve hot.

Notes

Good with roast and grilled meats, and vegetarian dishes.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and on 1/8 teaspoon added salt per serving.

160kcal (8%)
93mg (9%)
46mg (76%)
96mcg RAE (3%)
626mg
43mg
2g
10g
5g
15g
31mg (10%)
331mg (14%)
7g (33%)
11g (17%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
food-to-live-by Food to Live By
by Myra Goodman
the-sweet-life The Sweet Life
by Kate Zuckerman
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
mexican-everyday Mexican Everyday
by Rick Bayless
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-provence-cookbook The Provence Cookbook
by Patricia Wells
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
raos-cookbook Rao's Cookbook
by Frank Pellegrino
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
flavor Flavor
by Rocco DiSpirito
desserts-4-today Desserts 4 Today
by Abby Dodge
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
big-fat-cookies Big Fat Cookies
by Elinor Klivans
martin-yans-china Martin Yan's China
by Martin Yan
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?