I made this for Christmans eve supper along witht he Caribbean Pork and Rice & Peas. It's awesome! Next time will reduce the liquid a bit as it was a little runny. It tastes good cold and reheated. Will add this to my regular list of recipes. I uses vegetarian chicken flavored broth for my vegetarian friends.
Rutabaga-Carrot Mash
Yield: Makes 8 to 10 servings
Recipe from
Ingredients
- 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
Preparation
- 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.
Rutabaga-Carrot Mash Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- COOKING METHOD: Food Processor
- OCCASION: Autumn, Christmas, Thanksgiving
- PUBLICATION: Southern Living
More Recipes for Side Dishes/Vegetables
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Parsnip, Turnip, and Rutabaga Gratin
Cooking Light -
Smashed Rutabagas and Turnips With Parmesan Cheese
Southern Living -
Big Platter of Roasted Vegetables
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