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Smashed Rutabagas

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Ingredients

Adjust Servings:
1 large rutabaga
4 quarts water
4 tablespoons butter or 4 tablespoons margarine
1/8 teaspoon black pepper
1/8 teaspoon crazy salt (www.janeskrazy.com)

Nutritional information

68
Calories
69 g
Calories From Fat
7.7 g
Total Fat
4.9 g
Saturated Fat
20.4 mg
Cholesterol
67.2 mg
Sodium
0 g
Carbs
0 g
Dietary Fiber
0 g
Sugars
0.1 g
Protein
770 g
Serving Size

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Smashed Rutabagas

Features:
    Cuisine:

    Easy and delicious, a total winner! used one very large rutabaga, one of the less pretty ones that didn't make the cut to go to the farmer's market, so it required a little bit of extra prep. I cut it up into small chunks, added just enough water to cover, plus salt, and they were tender in well under an hour. I only used 2 tablespoons of butter and I feel that was just right (this coming from a huge butter fan). If I added potatoes to this, then I'd definitely include extra butter. I didn't know what crazy salt was, so used regular Himalayan salt and it turned out fine. Thanks for posting! This is going in my recipe book.

    • 100 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Smashed Rutabagas,My Dad has been cooking and mashing rutabagas my entire life although he always referred to them as turnips. LOL! We always have them with turkey or roast beef. Upon occasion we have been able to buy them fresh without the wax coating, but it doesn’t happen very often.,Easy and delicious, a total winner! used one very large rutabaga, one of the less pretty ones that didn’t make the cut to go to the farmer’s market, so it required a little bit of extra prep. I cut it up into small chunks, added just enough water to cover, plus salt, and they were tender in well under an hour. I only used 2 tablespoons of butter and I feel that was just right (this coming from a huge butter fan). If I added potatoes to this, then I’d definitely include extra butter. I didn’t know what crazy salt was, so used regular Himalayan salt and it turned out fine. Thanks for posting! This is going in my recipe book.,This went over really well with pot roast as you can imagine. I looked online for Jane’s Krazy salt copycat recipe and made a small batch for the rutabaga mash (minus the Accent?). A combination of root vegetables (parsnips, carrots, turnips, etc.) would work for this recipe, too. Made for Winter NA*ME tag.


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    Steps

    1
    Done

    Heat Water in Large Pot on Stove to Boiling.

    2
    Done

    use a Sharp Paring Knife to Remove Wax Coated Skin from the Rutabaga.

    3
    Done

    the Rutabaga Is a Very Hard Vegetable in the Raw Form, So Be Careful When Cutting It.

    4
    Done

    Use a Chef's Knife to Cut a Slice Off of One Side of the Rutabaga.

    5
    Done

    Place the Flat Side Down on the Cutting Board and Cut Off Small Slices.

    6
    Done

    Then Chop the Slices the Other Direction Forming Small Cubes.

    7
    Done

    Place Rutabaga Is Boiling Water and Boil Until Tender. (about 60 Minutes).

    8
    Done

    Remove from Heat.

    9
    Done

    When Tender, Strain Water Off of Rutabaga Cubes and Place Them in a Flat Bottomed Dish. (my Dad Puts Them Back in the Pot For This Step.).

    10
    Done

    Use a Mashing Tool and Mash Them to Desired Consistency.

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    Sammy Shepherd

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