The Scots call rutabagas turnips, so the name of this dish means mashed turnips. The golden color of rutabagas intensifies as they cook, making rutabagas a pretty root.
Rutabagas are also nutritionally dense. They contain high amounts of iron, which is unusual among non-leafy vegetables. A serving can contain as much as three times the RDA of iron. They are also high in antioxidants like vitamins C and A.
Mashed rutabagas are also sweeter than many root vegetables—as long as you don’t overcook them. Like all members of the cruciferous family of vegetables, rutabagas taste of sulfur when they’re boiled to death.
2 pounds rutabagas, chopped into cubes
2 quarts boiling water
1 tablespoon salt (for the cooking liquid)
2 tablespoons butter or coconut oil
Boil the water, add the salt and rutabagas, and cook until the rutabagas feel soft at the point of a sharp knife, about 20 minutes.
Mash the rutabagas by hand or with an electric mixer.
Stir in the butter, and serve alongside the main course, or on its own as a supremely satisfying locavore comfort food.
You can also read this recipe in Clean Eating Magazine.