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.

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.


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.