Mashed Rutabagas With Bacon Recipes

BACON-CHIVE MASHED RUTABAGA

Steps:

• Cook 2 diced peeled rutabagas in boiling salted water until tender, 20 to 25 minutes; drain and return to the pot over low heat. Meanwhile, cook 2 slices chopped bacon in a skillet until crisp; add the drippings to the rutabaga along with 1/2 cup milk and 2 tablespoons olive oil. Mash well. Season with salt and pepper. Top with the bacon and chives.

MASHED RUTABAGA

Steps:

• Peel and cube the rutabaga. Add the diced rutabaga to a medium saucepan and cover it with cold water.
• Bring the water to a boil, then lower the heat and simmer for 40 to 50 minutes until the rutabaga is fork tender.
• Drain the boiling water once the rutabaga is cooked. Return it to the pot. Use a potato masher to break it up. Add 2 tablespoons of butter. Season with salt and white pepper and mash again.
• Add the sour cream, if using, and mix through the rutabaga mash.
• Add the brown sugar, if using, and mix through the rutabaga mash.
• Serve hot as a vegetable side dish for dinner.

SWEET POTATO & TURNIP MASH WITH SAGE BUTTER

Steps:

• Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.
• Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.
• Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.

MASHED RUTABAGA WITH BACON

Steps:

• Place cut up rutabaga into a medium saucepan. Add 1/2 teaspoon of the salt and enough water to just cover. Bring to a boil over high heat. Reduce heat to medium low and simmer until soft, about 20 minutes. Drain.
• While the rutabaga cooks, cook the minced bacon over medium heat until crisp, about 8-10 minutes. Do not discard the grease.
• Using a food processor or potato masher, mash the drained rutabaga, remaining 1/2 teaspoon of salt, pepper, and bacon grease together until smooth. Stir in the cooked bacon and parsley. Serve hot.

MASHED RUTABAGAS

Steps:

• Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.

MASHED RUTABAGAS WITH BACON

Steps:

• Place bacon in a skillet over medium heat; cook and stir until crisp, about 10 minutes. Remove bacon from skillet, reserving 1 to 2 tablespoons bacon grease, to your preference.
• Bring a large pot of water to a boil. Cook rutabagas in the boiling water until very tender, 15 to 20 minutes. Drain rutabagas and return to the pot.
• Mix reserved bacon grease, butter, salt, and pepper into rutabagas; blend using an electric mixer until smooth. Stir chopped bacon into the rutabaga mixture.

CREAMY INSTANT POT RUTABAGA CASSEROLE WITH BACON

Steps:

• 1. Press the sauté button on the IP and drizzle the oil into the inner cooking pot to begin heating. 2. Add the Onions and the brown sugar and begin to sauté. Cook the onions until they start to get a bit of caramelization on them. 3. Add the garlic and 1/2c of the bacon bits. Sauté until well incorporated and all the flavors are well mixed. Remove from the IP bowl and set aside. 4. Place the steaming trivet into the cooking bowl and pour in the water. 5. Put all the cut rutabaga into the pot, on top of the steamer. 6. Close the lid on the IP and set the toggle switch to "SEAL". Cook for 4 minutes on high and then do a 15-minute natural release. 7. When the 10 minutes are up, carefully release any more pressure that is in the pot by turning the toggle switch to "VENTING". Wait for the pin to drop in the lid and carefully open the lid away from your face. 8. With protected hands, remove the steamer and lift the inner pot out of the IP. Drain the rutabaga into a colander to empty the cooking water. Return the vegetable back to the cooking pot and place it back into the IP. 9. Add the butter, cream, pepper, salt, sauteed bacon, and onions. With a potato masher, mash all the ingredients together until you arrive at the consistency that you'd like. 10. Grease a 9 x 9 casserole dish. 11. Transfer the rutabaga filling to the casserole dish and spread it out evenly. 12. In a bowl, combine the panko crumbs, garlic powder and pepper, and remaining bacon pieces. Pour melted butter over the crumbs and mix well. 13. Sprinkle the crumbs over the top of the casserole. 14. Turn the oven to broil and broil the top of the casserole until it gains golden brown color (1-2 minutes). 15. Remove from the oven and let rest for 5 minutes before serving. Enjoy!