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Recipes > side-dishes > Mashed Rutabaga with Nutmeg and Chives

Mashed Rutabaga with Nutmeg and Chives

This makes a nice, lower-carb substitute for mashed potatoes.  Or a change of pace from steamed carrots or squash. I've added sour cream here, and I prefer the full fat variety. You don't need a lot, but it adds a nice tang. Vegan sour cream works very nicely as it's thick and creamy. Of course you could skip the sour cream all together if you wanted a more fat-free dish.

Dish icon Serves: 8
Stopwatch icon Prep & Cook Time: 40 minutes

Ingredients

  • 1 large rutabaga peeled and cut into large 1" inch chunks

  • ¼ teaspoon salt for the water

  • a pinch of nutmeg fresh grated is best

  • 2-4 tablespoons of chives or green onions, depending on your taste and size of the rutabaga, plus more for garnish

  • ¼ cup full-fat sour cream or vegan sour cream is nice too

  • salt and pepper to taste

How to Prepare

  1. In a large pot, full of cold salted water, add rutabaga and bring to a boil. Cover, and reduce heat and simmer until tender 30-35 minutes depending on the size of the pieces. You want the pieces to easily break apart with the gentle pressure from a fork. Drain through a sieve and return rutabaga to the empty pot and, while still on the heat, stir for a couple of minutes until the water evaporates and vegetables are dry.
  2. Remove from heat and mash with a potato masher, add nutmeg, salt and pepper to taste. Be generous with the salt. Mash until you have desired consistency. Stir in chives and sour cream. Serve.
  3. Make up to one day ahead, and reheated before serving.

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