• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Mashed Rutabagas

  • Recipe Submitted by on

Category: Low Fat, Vegetables, Side Dishes

 Ingredients List

  • 2 sm Rutabaga; trimmed and cut
  • -(into chunks)
  • 1/2 c Milk
  • 1/4 c Buttermilk
  • 1/4 ts Balsamic vinegar
  • 1 ds Nutmeg; freshly grated
  • Coarse salt
  • Freshly ground black
  • Pepper


In a pot of boiling salted water, cook the rutabagas until fork tender,
about 15 minutes. Drain and mash using a large fork or a potato masher. Add
the milk, buttermilk, vinegar, and nutmeg and mash until smooth. Season
with salt and pepper and serve. PER SERVING: 47 cals, 1.3 g fat (24.1% cff)

PANTRY: A member of the cabbage family, the rutabaga, also known as a
Swede, has a delicate sweetness that lends itself nicely to mashing with
buttermilk, freshly grated nutmeg, and a touch of balsamic vinegar.
Rutabagas are best from July through April.

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