Prep 15 mins
Cook 15 mins
I received rutabagas in my CSA box this week. I'd never had them before, but a friend told me I could cook them like mashed potatoes. So I peeled, boiled, and mashed them with butter, salt, and pepper. And took a taste... I was pleased to find they tasted a bit like smashed cauliflower, with a similar texture. And they hinted that what they really needed was onion and cheese. Here's how I made them:
- 2 -3 medium rutabagas, peeled and cut in 1-inch pieced
- 1 tablespoon butter
- 3 green onions, chopped, white and green parts
- 1⁄4-1⁄2 cup grated parmesan cheese, divided (cheddar is also good)
- salt and pepper
- Boil the rutabagas in water until tender. Drain and mash.
- Add other ingredients, reserving 1 tablespoon cheese (use more or less cheese depending on how large your roots are, how well you like cheese, and how well you like rutabaga!) and combine thoroughly.
- Place in shallow baking dish, sprinkle with cheese, and bake at 350F until cheese on top is toasted.
This turned out even better than I expected. Rutabaga was a new food for the family this week, as I like to introduce things for the kids (and myself and hubby) to try. This was terrible to cut up... really dense and hard on the old santoku knife. I expected it to be softer like a turnip since it looks like one. Turned out really mild, with a subtle sweetness to it. I did add a bit of sour cream and some shredded bacon to make this a loaded baked "potato" style dish. I'm watching carbs, so this was a fantastic sub for mashed or baked potato with our steaks last night. Thanks for sharing! Going to mix it up with some egg and seasoning and fry it like a potato pancake this morning with breakfast. Won't be scared of the giant purple-ish rooty thing at the grocery store ever again! ;-)
wow what a great recipe. If you like rutabaga, you have to try this. I used part skim cheddar. Maybe near 1/2 cup or a little bit more. After the cheese was melted, I put the oven to broil to brown the cheese on top. I like it so much. Can't wait to do it again. And the green onions are great in this. Thanks Diane :) Made for PAC Spring 2010