Posted on May 20, 2010 | 4 Comments
Some of the best recipes are ones that only need one or two non-stock standard ingredients. This easy side dish brings a fresh aroma to the plate, plus it’s a great sub for mashed potatoes.
This recipe can be prepared as a puree instead of a mash, but you’ll lose the distinct fragrances of carrot and rutabaga in the air surrounding the plate.
Ingredients (4 servings)
3-5 carrots (roughly the same amount as there is rutabaga)
1 tablespoon Earth Balance
Peel the rutabaga and carrots, dice into 1-inch cubes. Boil as you would potatoes, until just tender. Drain, return to pan or a bowl and mash together using a masher (or large fork), after it’s partially mashed, add butter, a pinch of salt and plenty of freshly ground pepper. Finish mashing until desired consistency.
Credit goes to Robert Irvine for posting the inspiring recipe for this great use of rutabaga (which is almost the same, but heavier on the butter).