Mashed Rutabaga is a simple recipe that makes a great alternative to mashed potatoes. With only 4 net carbs per serving, it’s low in carbs and ideal for those following a keto diet.
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Rutabaga is an often overlooked low carb vegetable, especially when it comes to low carb and keto diets.
With so many people looking for an alternative to potatoesthat isn’t cauliflower, it’s surprising that rutabaga isn’t flying off grocery store shelves. Yet.
Rutabaga can be prepared in most of the same ways that potatoes can. Two easy ways to prepare it are to make Roasted Rutabaga and Mashed Rutabaga.
Why This Recipe Works
This recipe is super easy.
You basically prepare the rutabaga the same way you would prepare mashed potatoes. It even has a similar mouth feel to mashed potatoes.
It’s a naturally gluten free recipe that has only 4 net carbs per approximately a half cup serving.
You can easily adjust the seasonings to suit your own taste.
How to Make Mashed Rutabaga
Prep!
Peel and cut your rutabaga into 1/2-inch rounds, then into 1/2-inch cubes.
Fill a sauce pan about 1/2 way with cold, salted water.
You can adjust the amounts of butter, cream, salt and pepper to suit your own tastes. Be aware that making any adjustments to the recipe will alter the nutritional information provided.
For creamier mashed rutabaga, you can use a food processor.
Store leftover mashed rutabaga tightly covered in the refrigerator.Use within 3-5 days.
FAQ’s
Is rutabaga low carb? Rutabaga is much lower in carbohydrates than most root vegetables. This makes it a great option for those following low carb or keto diets.
What does rutabaga taste like? Rutabagas have a taste similar to that of carrots and cabbage. When cooked, rutabaga takes on a taste and texture similar to strongly flavored potatoes.
More Side Dish Recipes to Try
Cheesy Broccoli Cauliflower Rice is a low carb side dish that even kids love!
You might also enjoy this recipe for Fried Cabbage and Bacon or this recipe for Butternut Squash Gratin.
Cut your rutabaga into cubes and add to a pot of cold, salted water.
Place the pot on the stovetop over high heat and bring to a boil.
Boil, until the rutabaga is fork tender, about 10 minutes.
Drain the water and add the butter, heavy whipping cream, salt, and pepper to the pot with the rutabaga.
Use a potato masher to mash the rutabaga to your desired consistency.
Taste and season as preferred.
Notes
Tips and Techniques for the Best Mashed Rutabaga
You can adjust the amounts of butter, cream, salt and pepper to suit your own tastes. Be aware that making any adjustments to the recipe will alter the nutritional information provided.
For creamier mashed rutabaga, you can use a food processor.
Store leftover mashed rutabaga tightly covered in the refrigerator.Use within 3-5 days.
** Nutritional information is an estimate and may vary. A serving is approximately a 1/2 cup.
How Do You Get the Bitter Taste Out of Rutabagas? If you find that rutabagas are too bitter for you, add up to a tablespoon of sugar to accentuate the sweetness and stir to combine. This will help to counteract the bitterness.
A healthy alternative to potatoes, rutabaga doesn't have as many “empty” carbohydrates and provides a wide range of minerals and vitamins that benefit overall health.
A cup of boiled and mashed rutabaga provides 4.32 grams (g) of dietary fiber toward the 14 g of fiber per 1000 calories that the American government recommends people consume. Dietary fiber helps to keep the bowels healthy and can decrease the risk of: constipation. hemorrhoids.
Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.
Rutabagas are a hearty vegetable packed with fiber, vitamins, and antioxidants. They promote feelings of fullness, which can prevent weight gain. Furthermore, they contain powerful compounds that help fight inflammation, prevent premature aging, and are associated with a reduced risk of various cancers.
Individuals with known sensitivities to cruciferous vegetables such as cabbage or broccoli should exercise caution when consuming rutabagas. It is crucial for individuals experiencing allergic symptoms after consuming rutabaga to seek medical advice for proper diagnosis and management.
Similar to all its cruciferous cousins, rutabagas are naturally very high in fiber. Dietary fiber improves digestion by bulking up the stool and encouraging elimination, so rutabagas can provide natural constipation relief.
Rutabagas are used in all sorts of cuisines, from Scandinavian to British to American. They can be eaten raw, but are usually roasted, cooked and mashed (sometimes with potatoes or other root vegetables), and used in casseroles, stews and soups.
Rutabagas are more popular in regions like Scandinavia, Ireland, and the United Kingdom because they grow better in colder climates. The name “rutabaga” comes from the Swedish word rotabagge, which means “baggy root.” Rutabagas are also commonly referred to as Swedes, Neeps, or Swedish Turnips.
The rutabaga is a root vegetable worth exploring and definitely worthy of the spotlight. It has a vegetal, earthy taste, often compared to a milder carrot, cabbage, or turnip (or amalgam of the three). It pairs well with other root vegetables but can also stand on its own.
There's just something about those velvety smooth, luxuriantly creamy, full-flavored mashed potatoes that have most homemade versions beat beyond comparison. As it turns out, there is a pretty simple reason why steakhouse mashed potatoes are so much better than other versions: They don't skimp on the salt or fat.
Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.
Made with fresh red skin potatoes, butter, and real buttermilk, Bob Evans Mashed Potatoes tastes like homemade. We put extra care into making our mashed potatoes rich and creamy to deliver that homemade flavor your family expects.
Sour, acidic tastes like these naturally counteract bitterness. Try squeezing some fresh Make-Lemon-Juice|lemon juice]] or adding a spoonful of vinegar to bitter dishes to neutralize the flavor a bit.
Wash greens and roots well. Some suggest soaking the greens in a little salty water. One turnip website from the United Kingdom notes that if you boil them, add a little sugar to tame the scent and add baking soda to reduce bitterness.
They can be eaten raw, but are usually roasted, cooked and mashed (sometimes with potatoes or other root vegetables), and used in casseroles, stews and soups. They are high in vitamin C, a good source of potassium and high in fiber.
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