Looking for a mashed potato substitute that isn’t all about cauliflower? Look no further: the sweetness of the carrots combined with the sharper bite of the rutabagas in this recipe work together in a sophisticated combination that really takes the recipe a step above just imitating potatoes. It’s delicious anytime, but if you bring a bowl to Thanksgiving dinner, you can get double the fun out of watching your family try to identify exactly what’s in it.
Rutabagas (also known as Swedes) might not be a vegetable you usually cook with, but the flavor will probably be familiar: botanically, they’re a cross between cabbage and turnips, with a taste to match. They have a culinary history in northern Europe, especially in Scandinavia, but they’re also very familiar along the Atlantic coast of the northern US and Canada – wherever you find people who need to survive harsh winters, you can probably find some rutabagas.
Nutritionally speaking, the rutabaga is most notable for its fairly high concentration of Vitamin C, but it also contains substantial amounts of other nutrients like B vitamins, potassium, manganese, and fiber. With just over 11 grams of carbohydrate in 1 cup, rutabagas have roughly half the carbohydrates of potatoes, making this a good alternative for diabetics and others who need to keep their carbs lower. But even the carb-friendly guests at the table will enjoy the unique taste and bright color of this mash, whether or not they can guess what’s in it!
Carrots and Rutabaga Mash Recipe
- 1 lb. carrots, peeled and chopped;
- 1 lb. rutabaga, peeled and chopped;
- 4 tbsp. ghee;
- 1 tbsp. fresh parsley, minced;
- Sea salt and freshly ground black pepper to taste;
- Place the carrots and rutabaga in a large saucepan and cover with water.
- Bring to a boil and reduce to a simmer; then cover and let simmer for 20 minutes or until the vegetables are really soft.
- Drain the water.
- Mash the carrots and rutabaga with a potato masher; add the ghee and season to taste.
- Serve and sprinkle with fresh parsley on top.