Coarsely Mashed Carrot and Rutabaga
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.
Coarsely Mashed Carrot & Rutabaga
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)
1 rutabaga
3-5 carrots (roughly the same amount as there is rutabaga)
1 tablespoon Earth Balance
salt
pepper
Method
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.
Inspiration
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).
Comments
4 Responses to “Coarsely Mashed Carrot and Rutabaga”
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May 30th, 2011 @ 11:49 pm
Hi, i love your recipe and your photo look great, may i share use your photo and embed it in my website? It just for sharing purpose only.
Please let me know as soon as possible.
Thank you so much.
May 30th, 2011 @ 11:55 pm
Hi Stacy – thank you for stopping by!
You are absolutely welcome to use the photo on your website. I’ve shared it under a Creative Commons ShareAlike license on Flickr. You can find the original photograph with all size options at http://www.flickr.com/photos/crd/4622350434/
I’d love to see which website you put it on!
Craig
November 22nd, 2014 @ 1:12 pm
My British mother in law made this dish for years at Christmas and its a beloved dish!, can it be made ahead and frozen or will it get weird.
December 31st, 2014 @ 7:34 pm
This combo is one of my favorites. A dash of curry powder takes it to a whole new level of goodness.