Rutabaga-Carrot Mash

Southern Living
Makes 8 to 10 servings


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2 medium rutabagas, peeled and chopped
4 carrots, peeled and chopped (about 2 cups)
1 sweet onion, peeled and quartered
1/2 cup butter or margarine
1 (10-ounce) can chicken broth
1 teaspoon salt
1/2 teaspoon pepper


Cook rutabagas in boiling water to cover in a Dutch oven over medium heat 20 minutes. Add carrots and onion; continue boiling 20 minutes or until vegetables are tender. Drain and place into food processor fitted with metal blade. Add remaining ingredients; process until smooth. Serve immediately.

Created date

October 2002