Info
- Course: Side Dish, Vegetable
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 19 Times
Can be made ahead of time.
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Creamed Rutabaga
Cookbook
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
Nutritional information is based on 6 servings and on 1/8 teaspoon added salt per serving.
160 kcal
9 % daily value
76 % daily value
3 % daily value
626 mg
43 mg
2 g
10 g
5 g
15 g
31 mg
331 mg
7 g
11 g
5 % daily value
