Best Kalrotstappe Scandanavian Mashed Rutabagas Vegan Recipes
EASY MASHED RUTABAGA
Creamy, slightly sweet, and a great low-carb alternative to mashed potatoes. The broth infuses the mashed rutabaga with wonderful flavor.
Provided by Beth Wand Sidell
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
- Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 12.1 g, Cholesterol 21.3 mg, Fat 7.1 g, Fiber 3.2 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 685.4 mg, Sugar 8.9 g
KALROTSTAPPE, SCANDANAVIAN MASHED RUTABAGAS (VEGAN)
(Ignore the 404 error post of the same name!!!) Rutabegas are called "swede" or "orange of the North" in Scandanavia. People often think rutabagas and turnips are one in the same but they are not, rutabagas are bigger, darker, and starchier. This version of kalrotstappe from "Cooking the Norwegian Way" calls for a potato to be added for extra nutrition and texture since the rutabagas alone won't mash easily. You can use any kind of non-dairy milk (or regular if you're not vegan), I think almond milk is best for this.
Provided by the80srule
Categories Mashed Potatoes
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the rutabagas and potato, slice the rutabagas and keep the potato whole. Place them into a saucepan of cold, salted water (just enough to cover them.).
- Bring to a boil then a medium simmer and cook until tender, about 25-30 minutes.
- Carefully pour off the water and let any remaining moisture steam off.
- Mash the potato and rutabagas together, salt and pepper to taste, and add the almond milk until the mixture has a nice creamy consistency. Reheat and serve hot.
Nutrition Facts : Calories 137.4, Fat 0.5, SaturatedFat 0.1, Sodium 621, Carbohydrate 31, Fiber 5.1, Sugar 11, Protein 4.1
MASHED RUTABAGAS
Steps:
- Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.
SCANDINAVIAN MASHED POTATO AND RUTABAGA CASSEROLE
(Peruna ja lanttulaatikko) I like the creamy color of mashed rutabagas together with potatoes in this casserole. It can be assembled a day in advance, if desired.
Provided by Olha7397
Categories Norwegian
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Put the potatoes in a large pot and cover them with water. Add 1 teaspoon salt for each quart of water. Heat to boiling and cook for 20 to 25 minutes, until the potatoes are tender. Drain, peel, and mash the cooked potatoes.
- Meanwhile, pare the rutabaga and cut it into 1-inch pieces. Place in a saucepan, cover with water, and bring to a boil. Simmer until tender, 25 to 30 minutes. Drain, mash, and add the cooked rutabaga to the potatoes. Beat with an electric mixer until the potatoes and rutabagas are smooth and fluffy. Beat in the flour, eggs, salt, and milk or cream.
- Preheat oven to 350°F Butter a 3-quart shallow baking dish. Turn the mixture into the dish. Using a spoon, spread out the mixture, making indentations in the top of the casserole. Dot with the butter and sprinkle with the bread crumbs. Bake uncovered for 1 hour, or until lightly browned. 12 servings.
- Scandinavian Feasts.
Nutrition Facts : Calories 126.2, Fat 2.5, SaturatedFat 1.2, Cholesterol 39.2, Sodium 438.2, Carbohydrate 22.7, Fiber 2.2, Sugar 3.1, Protein 3.9
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