Mashed Rutabaga is a simple recipe that makes a great alternative to mashed potatoes. With only 4 net carbs per serving, it’s low in carbs and ideal for those following a keto diet.
This post contains affiliate links. See ourDisclosure Statementfor more information.
Rutabaga is an often overlooked low carb vegetable, especially when it comes to low carb and keto diets.
With so many people looking for an alternative to potatoesthat isn’t cauliflower, it’s surprising that rutabaga isn’t flying off grocery store shelves. Yet.
Rutabaga can be prepared in most of the same ways that potatoes can. Two easy ways to prepare it are to make Roasted Rutabaga and Mashed Rutabaga.
Why This Recipe Works
This recipe is super easy.
You basically prepare the rutabaga the same way you would prepare mashed potatoes. It even has a similar mouth feel to mashed potatoes.
It’s a naturally gluten free recipe that has only 4 net carbs per approximately a half cup serving.
You can easily adjust the seasonings to suit your own taste.
How to Make Mashed Rutabaga
Prep!
Peel and cut your rutabaga into 1/2-inch rounds, then into 1/2-inch cubes.
Fill a sauce pan about 1/2 way with cold, salted water.
Place the saucepan on the stovetop over high heat and bring to a boil until the rutabaga is fork tender, about 10 minutes.
Drain the water and add the butter, heavy whipping cream, salt, and pepper to the pot with the rutabaga.
Mash the rutabaga to your desired consistency with a potato masher.
Tip: you can also use a food processor to get your rutabaga even smoother.
Present!
Taste and season as preferred.
Tip: you can easily adjust the butter, cream, salt, and pepper as needed to suit your own tastes.
Tips and Techniques for the Best Mashed Rutabaga
You can adjust the amounts of butter, cream, salt and pepper to suit your own tastes. Be aware that making any adjustments to the recipe will alter the nutritional information provided.
For creamier mashed rutabaga, you can use a food processor.
Store leftover mashed rutabaga tightly covered in the refrigerator.Use within 3-5 days.
FAQ’s
Is rutabaga low carb? Rutabaga is much lower in carbohydrates than most root vegetables. This makes it a great option for those following low carb or keto diets.
What does rutabaga taste like? Rutabagas have a taste similar to that of carrots and cabbage. When cooked, rutabaga takes on a taste and texture similar to strongly flavored potatoes.
More Side Dish Recipes to Try
Cheesy Broccoli Cauliflower Rice is a low carb side dish that even kids love!
You might also enjoy this recipe for Fried Cabbage and Bacon or this recipe for Butternut Squash Gratin.
Cut your rutabaga into cubes and add to a pot of cold, salted water.
Place the pot on the stovetop over high heat and bring to a boil.
Boil, until the rutabaga is fork tender, about 10 minutes.
Drain the water and add the butter, heavy whipping cream, salt, and pepper to the pot with the rutabaga.
Use a potato masher to mash the rutabaga to your desired consistency.
Taste and season as preferred.
Notes
Tips and Techniques for the Best Mashed Rutabaga
You can adjust the amounts of butter, cream, salt and pepper to suit your own tastes. Be aware that making any adjustments to the recipe will alter the nutritional information provided.
For creamier mashed rutabaga, you can use a food processor.
Store leftover mashed rutabaga tightly covered in the refrigerator.Use within 3-5 days.
** Nutritional information is an estimate and may vary. A serving is approximately a 1/2 cup.
The rutabaga, also called swede in other regions, is part of the Brassica family and is a hybrid between a turnip and a cabbage. It's sometimes confused with a turnip but is slightly bigger and has a more mellow flavor. It can be used like potatoes but it's less starchy and the flesh has a gold tinge.
How Do You Get the Bitter Taste Out of Rutabagas? If you find that rutabagas are too bitter for you, add up to a tablespoon of sugar to accentuate the sweetness and stir to combine. This will help to counteract the bitterness.
Rutabagas, which are high in vitamin C and fiber, make a great alternative to potatoes in a low- carb diet: One cup of boiled and cubed rutabaga contains 12 grams of carbohydrates, while the same amount of boiled and cubed potatoes contain 31 grams of carbohydrates. A rutabaga has no trans fat or cholesterol.
A cup of boiled and mashed rutabaga provides 4.32 grams (g) of dietary fiber toward the 14 g of fiber per 1000 calories that the American government recommends people consume. Dietary fiber helps to keep the bowels healthy and can decrease the risk of: constipation. hemorrhoids.
Rutabagas are more popular in regions like Scandinavia, Ireland, and the United Kingdom because they grow better in colder climates. The name “rutabaga” comes from the Swedish word rotabagge, which means “baggy root.” Rutabagas are also commonly referred to as Swedes, Neeps, or Swedish Turnips.
A member of the cabbage family, the swede is often confused with the turnip, though they look quite different. It's also known as yellow turnip, Swedish turnip and Russian turnip and, in America, rutabaga. In Scotland, where it's known as neeps, swede is the traditional accompaniment to haggis on Burns Night.
Rutabagas are a hearty vegetable packed with fiber, vitamins, and antioxidants. They promote feelings of fullness, which can prevent weight gain. Furthermore, they contain powerful compounds that help fight inflammation, prevent premature aging, and are associated with a reduced risk of various cancers.
If you try it and it tastes bitter, you probably have the gene that makes certain compounds in rutabagas taste bitter. The gene is relatively rare, but that gene may be causing your displeasure. For the rest of us, a well-prepared rutabaga can be a revelation.
If they're overcooked, they will disintegrate [source: Leslie Beck]. Here are some ways to prepare rutabaga. Baking Slice the rutabaga and place it in a shallow baking dish. Sprinkle it with a few tablespoons of water and bake in the oven at 350 degrees Fahrenheit (176.6 degrees Celsius) until tender.
Dietary fiber improves digestion by bulking up the stool and encouraging elimination, so rutabagas can provide natural constipation relief. A 2012 study in the World Journal of Gastroenterology showed that dietary fiber intake can increase stool frequency in patients with constipation.
Rutabagas Are Healthy, But You May Want to Eat In Moderation (Along With Other Root Veggies) Knowing how to eat is just as (if not more) important as knowing what to eat. It's common knowledge that whole, unprocessed foods, such as fruits and vegetables, are far more healthier than nutrient-void, processed foods.
Although rutabagas have many health benefits, they must be eaten in moderation. They can cause discomfort if you have irritable bowel syndrome or allergies related to cruciferous vegetables. If this is the case, talk to your doctor before adding them to your diet.
Individuals with known sensitivities to cruciferous vegetables such as cabbage or broccoli should exercise caution when consuming rutabagas. It is crucial for individuals experiencing allergic symptoms after consuming rutabaga to seek medical advice for proper diagnosis and management.
Like other cruciferous vegetables, rutabagas contain raffinose, a naturally occurring sugar that can cause bloating and gas. 14 If rutabagas have this effect on you, try eating them steamed (instead of raw).
Rutabagas are used in all sorts of cuisines, from Scandinavian to British to American. They can be eaten raw, but are usually roasted, cooked and mashed (sometimes with potatoes or other root vegetables), and used in casseroles, stews and soups.
Roasted they cook up similar to a yukon gold potato. They have a unique slightly sweet taste. Raw they sort of look like a turnip. But do not taste anything like them.
Rutabagas are a root vegetable and are a cross between turnips and cabbage. Rutabagas have a slightly bitter flavor and taste like a less-sweet carrot. When cooked, rutabagas become sweeter and taste similar to potatoes.
Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
