Mashed Rutabaga, Turnip & Potato
Recipe: #2394
November 12, 2011
Categories: Side Dishes, Potatoes, Rutabaga, Scandinavian, Christmas, New Years, Sunday Dinner, Thanksgiving Gluten-Free, High Fiber, No Eggs, Vegetarian, Turnips, Kosher Dairy, Vegetarian Dinner, more
"This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything!"
Original is 8-12 servings
Ingredients
Nutritional
- Serving Size: 1 (255.6 g)
- Calories 172.5
- Total Fat - 8.4 g
- Saturated Fat - 5.1 g
- Cholesterol - 23.6 mg
- Sodium - 131.2 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 5.2 g
- Sugars - 8.3 g
- Protein - 3 g
- Calcium - 80.2 mg
- Iron - 1 mg
- Vitamin C - 47.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the rutabaga in a 6 quart pot, cover with enough water to allow for the other ingredients. Add a pinch of salt. Boil for 15 minutes.
Step 2
Add the turnips and potatoes and boil 15 minutes more, until all the vegetables are tender. Drain well.
Step 3
Mash the vegetables with the remaining ingredients. (I do it right in the pot.) You can also use an immersion blender to puree them.
Tips
No special items needed.
3 Reviews
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