Monday, March 12, 2012

Menu Monday: Carrot-Rutabaga mash

I'm told this is an Irish classic. There are several ways to make it, but this is easy, and produces a very festive-looking dish.

1/2 lb carrots, peeled and chopped
1/2 lb rutabaga, peeled and chopped
2-4 tablespoons butter
1/4 cup milk
Salt and pepper

Boil carrots and rutabaga until soft, drain.
Return to pot, add butter and milk. Mash with potato masher, or use a food processor.
Season with a little salt, and lots of pepper.

Notes:
You can make this in any quantity you like: just use equivalent amounts of the veggies, then add enough butter and milk so it will mash easily.

This still has a bit of texture to it ... if you want a softer puree, use the food processor.

Rutabaga takes forever to cook, so dice it a bit smaller, and allow more time than you would for say, potatoes. Last time, we nuked both veggies in the microwave for about 10 minutes, which softened them up nicely.

2 comments:

Stacie said...

I've never eaten rutabaga. What does it taste like?

I've also been wanting to try parsnips for a while now. Maybe if I see tem at the grocery store, I'll buy them. Do you have any tried and true parsnip recipes?

DW said...

Well, best I can describe it as a cross between a turnip and a potato. It is a milder taste than a turnip, though. It has a yellow color when it's cooked.
Can't help you on the parsnips, though .. I've never eaten them either.