Best Carrot Rutabaga Mash Recipes

Carrot & Rutabaga Mash image

Provided by Francine Lizotte

Time 40m

Number Of Ingredients 7

1/2 Tbsp coarse himalayan sea salt
4 1/2 c rutabaga, peeled and cubed
4 1/2 c carrots, peeled and cubed
1/4 c butter
1/4 tsp garlic salt, or more to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
1 Tbsp chopped parsley, for garnish

Steps:

1. In a large pot, add some coarse sea salt before adding carrots and turnips; cover with cold water to 2-inches above the vegetables. Stir to mix, cover and bring to a boil. Reduce heat to medium-high and offset the lid; cook until tender, about 30 to 35 minutes.
2. Drain vegetables well in a colander and returning them to the pot. Mash them until nice and fluffy. Add butter, garlic salt and freshly ground black pepper; taste and adjust if necessary. Sprinkle parsley over and serve immediately.
3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=wuAcPX0NsoQ

RUTABAGA, CARROT, & PARSNIP MASH image

Yield 40 1/2 cups

Number Of Ingredients 6

Rutabagas, 1 large
*Kosher Salt, Morton Coarse, 1.25 tsp
Parsnips, 2 parsnip (9" long)
Carrots, raw, 2 large (7-1/4" to 8-1/2" long)
Pepper, black, 2 tbsp
Oikos Organic Greek Yogurt, Plain, 6 oz

Steps:

(1) Cut Rutabaga into cubes (1a) Start boiling water, and add kosher salt (1b) Add rutabags cubes, and boil until tender (2) Cut carrots and parsnips into cubes (3) Once rutabaga cubes are tender, add the parsnips and carrots. (4) Once rutabaga, carrots, and parsnips are soft, drain (5) Mash or use mixer (whip setting) to whip the rutabaga, carrots, and parsnips (6) Once whipped to desire texture, add Greek yogurt, goat butter, and black pepper, and mix (7) serve and enjoy Serving Size: 1-serving = 1/2 cup Number of Servings: 40