Sunday, December 12, 2010

Baked Rutabaga Potato Mash


Featured Ingredient: Rutabaga











As the snow flies here, it’s time to embrace the rutabaga which is always a guaranteed find at our farmers’ market when the weather truly turns frightful.Thanks farmer Rob!

The yellow tinged creamy flesh of the rutabaga is milder and slightly sweeter than its family member turnip. Among the nutritional benefits are solid amounts of the antioxidant vitamin C, waist-winnowing fiber and potassium to keep blood pressure numbers in check. Like many other root vegetables, they have laudable storage properties lasting when properly stored in a cool, dry place, for a number of weeks.

In the past, I have made a riff on the iconic mashed potato by using rutabaga instead with good results, so this time around I tried combining the two winter stalwarts into a baked version. I tossed in some sauerkraut to give these a hint of sour flavor which is really nice, but you could simply omit it if you’re not a fan or don’t have any on hand. I garnished them with some baby mustard greens I grow on the windowsill, but I’m thinking these would rock with a drizzle of maple syrup as well. The nutmeg is the wild card ingredient here giving these a bit of warming flavor.

So embrace the rutabaga and get mashing!

Baked Rutabaga Potato Mash












1 lb. rutabaga, diced
1 lb. potato, diced
1 cup sauerkraut, chopped
2 Tbsp butter
1/3 cup milk
1/4 cup flour
1 Tbsp fresh rosemary, chopped
2 eggs
1/4 tsp nutmeg
Salt and pepper, to taste

Preheat oven to 375°F. Bring a large pot of water to a boil. Add rutabaga and potato to the water and simmer until tender. Drain and mash with remaining ingredients in a food processor or using a potato masher. Divide among 12 muffin cups (you may have some left over so just serve that as normal mash) and cook for 30 minutes. Let cool before unmolding.

3 comments:

  1. I've never heard of rutabaga before, but this mash looks really great, and I love the idea of baking them in the muffin pans.

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  2. Any suggestion for what I might use in place of the potato? Thanks. (Just discovered your page today...quite interesting; will visit again soon when have more time. Thanks again.

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  3. I think parsnips would make a good potato substitution.

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