Carrot Rutabaga Mash Recipes

INSTANT POT® RUTABAGA MASH

Steps:

• Pour water into a multi-functional pressure cooker (such as Instant Pot®) and set the trivet inside. Place rutabaga into a steamer basket and set inside the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga. Return rutabaga to pot or place into a medium bowl.
• Add half-and-half, butter, salt, pepper, and garlic powder to the rutabaga and mash to desired consistency. The rutabaga will have a chunky texture. For a smoother texture, use a food processor. Serve warm.

RUTABAGA AND CARROT PURéE

Steps:

• Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.

CARROT AND RUTABAGA MASH (CARROT AND SWEDE MASH)

Steps:

• Peel the rutabaga and carrots and cut into chunks.
• Add to cold salted water and bring to the boil.
• Boil for around 30 minutes until tender and drain. Let steam for 5 minutes to remove excess moisture.
• Place a pan on a medium heat, and add in the butter, sour cream, milk and a little salt and pepper. Allow everything to melt together and take off the heat.
• Add the cooked rutabaga and carrots to the cream mixture. Mash together until you reach your desired consistency.
• Season to taste.

CARROTS AND RUTABAGA MASH

Steps:

• Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.

CARROT & RUTABAGA MASH

Steps:

• 1. In a large pot, add some coarse sea salt before adding carrots and turnips; cover with cold water to 2-inches above the vegetables. Stir to mix, cover and bring to a boil. Reduce heat to medium-high and offset the lid; cook until tender, about 30 to 35 minutes.
• 2. Drain vegetables well in a colander and returning them to the pot. Mash them until nice and fluffy. Add butter, garlic salt and freshly ground black pepper; taste and adjust if necessary. Sprinkle parsley over and serve immediately.
• 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=wuAcPX0NsoQ

RUTABAGA, CARROT, AND PARSNIP MASH

Steps:

• (1) Cut Rutabaga into cubes
• (1a) Start boiling water, and add kosher salt
• (1b) Add rutabags cubes, and boil until tender
• (2) Cut carrots and parsnips into cubes
• (3) Once rutabaga cubes are tender, add the parsnips and carrots.
• (4) Once rutabaga, carrots, and parsnips are soft, drain
• (5) Mash or use mixer (whip setting) to whip the rutabaga, carrots, and parsnips
• (6) Once whipped to desire texture, add Greek yogurt, goat butter, and black pepper, and mix
• (7) serve and enjoy

EASY CARROT & SWEDE MASH

Steps:

• Bring a pan of salted water to the boil and cook the chopped swede and carrot for 20 minutes until tender. Drain in a colander.
• Put the drained swede and carrot back into the pan it was cooked in and add the butter and cream. Use a potato masher or potato ricer (for a finer mash) to mash it all together. If you like your mash really smooth and creamy see my top tip below!
• Mix in the grated nutmeg, salt, and pepper, and serve. Alternatively, allow the mash to cool before storing it in the fridge. You can also freeze it for use at a later date.