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Creamed Rutabaga Recipe-647

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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


  • 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


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.


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%)
31mg (10%)
331mg (14%)
7g (33%)
11g (17%)
1mg (5%)

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