Rutabaga is one such veggie. You can make it the same way you would mashed potatoes. Some people prefer to add a tiny bit of sugar at the end (instead of salt, if you add salt), but I like it just how it is.
To use up some more items in the fridge, and also to add more flavour to the dinner, I made some Mashed No-tatoes, instead. As you might guess from the title, there are no potatoes in it.
Mashed No-tatoes |
I apologize for the lack of great pictures as of late, but my phone really doesn't take the best quality photos. That aside, I didn't think to take pictures of this until it was already done.
Mashed No-tatoes (a naturally sweet root-veggie
mash)
·
1 lb. carrots (about 6 good-sized
carrots)
·
1 lb. parsnips (about 3 parsnips, peeled and cored)
·
1/3 - 1/2 of a rutabaga
·
1/2 c. Milk, half & half, or cream (whichever you prefer when you make
mashed potatoes)
·
3 T. butter
·
cinnamon
·
nutmeg
1) Peel and chop/slice carrots, parsnips, and
rutabaga. (Store peels from the carrot and parsnips in a bag & freeze to
use in a veggie stock later if desired.)
2) Boil veggies until cooked.
3) Drain veggies and place back in pan, a mixing
bowl, or food processor along with butter. Once butter has melted, add milk,
cream, or half & half and mash (or blend) to desired consistency.
4) Add in cinnamon and nutmeg to taste, and mix
well. (I used 1/4t. - 1/2t. Cinnamon and about 1/8t. - 1/4t. nutmeg… I honestly
just eyeballed it.)
5) Serve hot.
Disclaimer: Thoughts of Fluff is responsible for the contents of this post. All opinions are my own and may differ from those of your own. Post contains affiliate links.
This recipe is so simple. And I love the name of this recipe! Never tried a rutabaga before and it really is on my list of new produce to try.
ReplyDelete