Menu Enter a recipe name, ingredient, keyword...

Rutabaga and Carrot Mash


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 rutabaga, about 2 1/2 pounds
  • 4 large carrots, peeled and trimmed
  • 1/4 cup butter, cut into cubes
  • 1/4 cup brown sugar


Preparation time 60mins
Cooking time 60mins


Step 1

Place rutabaga on several layers of paper towels and microwave on high for 3-4 minutes to remove most of the wax. Use a sharp vegetable peeler to remove all of the thick skin. Cut into large, evenly sized chunks, about 1 1/2 to 2" in size. Cut carrots into similar sized chunks. Place rutabaga and carrots in a large pot and add cold water to cover by about 2". Cover pot and bring to a boil over high heat. Set lid slightly ajar, reduce heat so water remains at a gentle boil and continue to boil for about 40 minutes or until vegetables are tender when pierced with a fork. Drain vegetables well in a colander and return to pot over low heat. Shake pot gently for 1-2 minutes to let excess liquid evaporate from vegetables. Add butter and brown sugar and use a potato masher to mash until fairly smooth for a rustic mash. For a smoother puree, use an immersion blender or transfer to a food processor. Transfer to a warmed serving bowl and serve right away or transfer to a buttered casserole dish if making ahead and then reheat at 350F for 30-45 minutes.

You'll also love

Review this recipe

Kale Salad with Root Vegetables and Apple Mashed Carrots and Rutabaga