Mashed potatoes and carrots are easy to imagine, as in, Why didn’t we do this before? But mashed rutabagas? You’ll like them too.
Awhile back, a friend recommended a favorite of hers, rutabagas glazed with soy sauce, brown sugar and butter. To me, they were, well, okay. A week later, a leftover rutabaga was going to waste in the frig. I searched for another recipe and am glad of it.
The lesson: Just because you don’t like a food, especially an unfamiliar one, cooked one way doesn’t mean you won’t love it some other way. Don’t give up after the first try!
MASHED RUTABAGAS & APPLES
Time to table: 50 minutes
Makes 5 cups
- Water to cover
- 2 medium rutabagas (about 2 pounds after peeling)
- 3 cooking apples
- 2 tablespoons unsalted butter
- 1 tablespoon maple syrup
- Generous salt & pepper
Bring water to boil in a large pot over medium high. Peel rutabagas, cut in a half-inch dice. Add to boiling water, let it return to a boil. Reduce heat to medium, cover and cook until soft, about 20 minutes. Meanwhile, peel (don’t skip this step) and chop apples. Once rutabagas are soft, add apples and cook another 10 minutes. Drain and transfer to a food processor. Add butter and maple syrup, process until quite smooth. Season to taste with salt and pepper.
MASHED POTATOES & CARROTS
Time to table: 45 minutes
Makes 3 cups
- Water to cover (see ALANNA’s TIPS)
- 1 pound Yukon gold potatoes, scrubbed, skins on
- 1 pound carrots (see TIPS)
- 1 tablespoon unsalted butter
- 2 teaspoons table salt
- Kosher salt & pepper to taste
Bring water to boil in a large pot over medium high. While water heats, dice potatoes in about one-inch pieces. Peel carrots and cut cross-wise in half-inch lengths. Add potatoes, carrots and table salt to water and return to a boil. Reduce heat to medium, cover and let simmer until soft, about 30 minutes. Drain, reserving about a cup of liquid. Mash potatoes, carrots and butter with hand mixer, adding reserved liquid as needed. (It’s possible none will be needed.) Season to taste with kosher salt and pepper.
The bad news first: Bags of prepeeled carrots have no flavor when cooked. The good news: It takes only a couple of minutes to peel and chop the carrots yourself.
More Recipes with Carrots
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Your Comments:
11/11/2005
11/11/2005
I find mashing vegetables is a great idea.
My mom has mashed up potatoes and carrots for me since I was little, sometimes adding turnip in too.
Nowadays I mix carrot, potatoes, turnip, sweet potato, squash, and sometimes even parsnip all in together! I use a LOT of butter and pepper, and sometimes have a gravy mix with it. It really helps me try new vegetables, to see what mixes in well.
And I can't believe I'm eating all those vegetables!