Creamy Mashed Rutabagas
Creamy mashed rutabagas, seasoned with nutmeg and vanilla, make a simple Scandinavian-inspired side dish that pairs beautifully with roasted meats and holiday entrées.
Servings: 6 servings
Ingredients
- 2-1/2 lbs rutabagas (2 medium) peeled and cut into 1-inch chunks
- Salt and freshly ground black pepper
- 1/2 teaspoon freshly ground nutmeg
- 4 tablespoons butter melted
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Place the rutabagas in a large pot and cover with cold water by about 1 inch. Season generously with salt and bring to a simmer over medium-high heat.
- Cook for 25 minutes, or until the rutabagas are very tender when pierced with the tip of a knife. Drain thoroughly and transfer to a large mixing bowl.
- Add 1/2 teaspoon salt and a few grinds of black pepper, then mash until mostly smooth and free of large lumps. For a silkier texture, purée with an immersion blender.
- Stir in the nutmeg, melted butter, heavy cream, and vanilla extract until well combined. Taste and adjust the seasoning as needed before serving.
Nutrition
Calories: 173 | Total Fat: 12g | Cholesterol: 31mg | Sodium: 473mg | Carbohydrates: 17g | Fiber: 4g | Sugar: 9g | Protein: 2g