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Mashed Rutabaga Recipe

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Mashed Rutabaga is a great way to find the consistency and creaminess of mashed potatoes while keeping the health benefits of anti-inflammatory foods. White potatoes are high in carbohydrates. They can be a trigger for inflammatory pain, but my heart and soul had a hard time eliminating mashed ‘taters from my life. Rutabagas are a great substitute.

Make mashed rutabaga with a potato ricer or potato masher. You can use rutabaga, cauliflower, or almost any root vegetable to create a mashed dish, so experiment with this recipe and find which vegetables you love the most (see the recipe below).

rutabaga-vitamins
rutabaga-vitamins

Are Mashed Rutabagas Better For You Than Potatoes?

Both potatoes and rutabagas have varying vitamins and minerals that can benefit you. Rutabagas are easy to grow as a cold weather crop and have vitamins C, E, and carotenoids. Rutabaga has less carbohydrates than a potato. Rutabagas only have 12 grams of carbs per serving. A white potato has more than 34 grams of carbs per serving.

Want to lose weight or reduce your glycemic responses for blood sugar management? A rutabaga is definitely a better choice than a white potato. Dressing up your mashed vegetables with extra fats and dairy can add ingredients that are inflammatory. It is a much better idea to keep your preparation relatively simple without all the dairy and fat.

Smish-Smashed Rutabaga Recipe
Smish-Smashed Rutabaga Recipe

Mashed Rutabaga Recipe

Shawna Coronado
Do you know that rutabaga is a root vegetable that is abundant in vitamin C and fiber? This recipe will show you how to make the best Mashed Rutabaga Recipe.
Servings 3
Calories 91 kcal

Equipment

  • 1 Potato Ricer

Ingredients
  

  • 1 to 2 large rutabagas
  • Large pot of salted water
  • 1 cup dairy-free milk
  • 2 Tbsp garlic, crushed (optional)
  • 1 tsp salt and crushed black pepper to taste

Instructions
 

  • Wash rutabaga, peel, and cut into 2 inch chunks
  • Peel and cut into chunks
  • Place vegetables in salted water, making sure they are completely covered
  • Heat on high until fully boiling
  • Then reduce heat to medium-low and cover with a lid (keep an eye out to make sure it continues to simmer and bubble, if it does not, raise temperature slightly)
  • Simmer until fork easily slides through a rutabaga piece, then it is ready
  • Drain all but ½ cup of the cooking liquid
  • Add dairy-free milk
  • If you want to add garlic, now is the time to do it (optional)
  • Mash with a potato masher or potato ricer and add salt and pepper to taste
  • Serve immediately, great as a leftover, easily frozen

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