Rutabaga Champ

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Rutabaga ChampRecipe

Photo: Romulo Yanes; Styling: Claire Spollen

Rutabaga has a luscious buttery quality when cooked, so naturally, this root veggie shines in mash form. We incorporate potatoes as a way to provide the starch that rutabaga lacks, making for an ultrasilky, comfortingly hearty spin on classic Irish champ.

Serves 8 (serving size: 1/2 cup)


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2 pounds rutabaga, peeled and cut into 1/2-inch cubes
1/2 pound baking potatoes, peeled and cut into 1/2-inch cubes
6 cups water
3 3/4 teaspoons kosher salt
2 bay leaves
3 tablespoons unsalted butter
1/4 teaspoon ground white pepper
3 green onions, thinly sliced


Hands-on: 40 Minutes
Total: 40 Minutes

1. Place rutabaga, potato, 6 cups water, 1 tablespoon salt, and bay leaves in a large saucepan over high heat. Bring to a boil; reduce heat, and simmer 18 minutes or until very tender. Drain; discard bay leaves.

2. Return mixture to pan. Add remaining 3/4 teaspoon salt, butter, and pepper. Mash well with a potato masher; stir in onions.

Created date

September 2015

Nutritional Information

Calories 105
Fat 4.6 g
Satfat 2.8 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 2 g
Carbohydrate 15 g
Fiber 3 g
Cholesterol 11 mg
Iron 1 mg
Sodium 326 mg
Calcium 65 mg