Rutabaga Mashed with Butter

By John, 16 February, 2024
Region
New England
Description

"Mashed Rutabaga"In New England, rutabaga is often called turnip, which is a related but different vegetable. This is the most common preparation, often to accompany a Sunday roast beef or chicken during cold-weather months. In general, turnips are smaller, whiter inside, and often sweeter, while rutabagas are often bigger, yellower inside, and they usually have more of a kind of bitterness that complements a rich dinner.

The classification of turnips and rutabagas is confusing, but you might find it interesting. If so, please see New England Heirloom Turnips & Rutabagas.

Yield
6 Servings
Preparation time
5 minutes
Cooking time
55 minutes
Total time
1 hour
Ingredients
2 q Water
1 T Salt
1 Rutabaga (Big, golden with a purple top)
6 T Butter
Instructions
  1. Put the water on to boil, with the salt. It's ok to steam, too, see the Notes below.
  2. Peel the rutabaga. This is easiest done with a chef's knife. As you flay away the waxy outside you will see a thin white layer just under the skin; that's more bitter. Adjust your surgery to retain as much of that layer as you think your diners will want with tonight's menu.
  3. Now slice the rutabaga into 1/2 inch slices (more or less, no need for laser-like precision). Then slice the slices into 1/2 inch batons. 
  4. Boil (or steam) the batons until tender, 12-20 minutes depending on the age of the rutabaga. 
  5. When they are quite tender, strain and mash them.  A stand mixer is perfect for this.  Mix 4 Tablespoons of the butter into it but save the other 2T.
  6. Put in a serving dish. Make a little well in the middle like a volcano, and put the remaining butter in the middle. 
  7. Serve hot.
Notes

My dad used to put a pinch of sugar into the mixer, but IMO the natural bitterness is needed for a big turkey or beef dinner with gravy. I only add sugar when I serve this with swordfish. 

Source

Traditional