For this recipe make sure you use young and tender rutabaga of about 4 inches (10cm) diameter. Do not use large, over-mature rutabagas because they will be fibrous and will never cook until tender.
Rutabaga and Carrot Mash
For this recipe make sure you use young and tender rutabaga of about 4 inches (10cm) diameter. Do not use large, over-mature rutabagas because they will be fibrous and will never cook until tender.
Ingredients
- 500g (1Ib) carrots, peeled and diced into cubes
- 500g (1Ib) rutabaga (swede), peeled and diced into cubes
- ¼ cup 35-40% cream (whipping, heavy cream)
- 2-4 tablespoons butter
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons maple syrup
- Salt and freshly ground black pepper to taste
- Finely chopped parsley, to garnish
Instructions
- Place the diced rutabaga and carrots in a large saucepan and cover with ½-inch water. Bring to a rapid boil. Remove the scum floating on top then reduce the heat and simmer, covered, 20-30 minutes or until the vegetables are very soft. Drain the water and mash the vegetables using a ricer or a potato masher. A ricer is more appropriate.
- Heat the cream until piping hot and add the butter and Parmesan to the hot cream. Stir to combine then pour over the mash. Season with salt and pepper and mix until smooth.
- Serve sprinkled with fresh parsley and some more grated Parmesan, if you like.
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Step By Step Photos
Use small tender rutabagas for the best result.
Peel them using a vegetable peeler
Divide them into halves, then slice them horizontally
Dice them into equal sized pieces
Peel and dice the carrots into equal sized pieces
Place the diced rutabaga and carrots in a large saucepan and cover with ½-inch water. Bring to a rapid boil. Remove the scum floating on top then reduce the heat and simmer, covered, 20-30 minutes or until the vegetables are very soft.
Drain the water and mash the vegetables using a ricer or a potato masher. A ricer is more appropriate. Heat the cream until piping hot and add the butter and Parmesan to the hot cream. Stir to combine then pour over the mash. Season with salt and pepper and mix until smooth.
Serve sprinkled with fresh parsley and some more grated Parmesan, if you like.
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