Smashed Rutabaga

Side Dishes Root Vegetables

This is one of those recipes that only works with perfect, seasonal produce. Though you can usually find rutabagas year-round at the grocery store, they’re at their best in the wintertime, when frost gives them a chance to become more mellow and sweet. Out-of-season rutabagas tend to have a bitter edge—fresh ones should feel crisp, not spongy. If you can’t find good ones, substitute sweet potatoes or butternut squash instead.

By Coco Morante / Photography By Coco Morante | November 09, 2018

Ingredients

3 pounds rutabagas, peeled and cut into 1-inch pieces
4 tablespoons unsalted butter
½ cup heavy cream
1 teaspoons salt
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper

Preparation

Boil 2 inches of water in the bottom of a large steamer pot. Place the rutabagas in the steamer insert and steam for 12–15 minutes, or until you can easily pierce them with a fork.

Transfer the rutabagas to a large bowl. Add the butter, cream, salt and pepper. Use a potato masher or immersion blender to mash the rutabagas to your desired consistency. Spike with the nutmeg to add the perfect seasonal flavor. Taste for seasoning, adding more salt if needed. Serve warm.