Rutabaga Champ

Rating: Unrated

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.

By Robin Bashinsky
Recipe by Cooking Light November 2015

Gallery

Romulo Yanes; Styling: Claire Spollen

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 8 (serving size: 1/2 cup)
Nutrition Info
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Ingredients

Directions

  • 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.

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

Nutrition Facts

Per Serving:
105 calories; fat 4.6g; saturated fat 2.8g; mono fat 1.2g; poly fat 0.3g; protein 2g; carbohydrates 15g; fiber 3g; cholesterol 11mg; iron 1mg; sodium 326mg; calcium 65mg.
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