Carrot & Rutabaga Mash
Carrot & Rutabaga Mash is a delightful dish that brings together the natural sweetness of carrots and the earthy richness of rutabaga. It’s a creamy, garlicky mash that’s perfect alongside any meal.
Cooking Up Comfort
To make Carrot & Rutabaga Mash, start by peeling and chopping the carrots into chunks. Dice the rutabaga into smaller pieces for even cooking. In a large saucepan, boil water and add the chopped vegetables. Cook for about 20-25 minutes until they’re tender when pierced with a fork.
Adding Garlic Butter Goodness
Next, drain the cooked vegetables and transfer them to a mixing bowl. Use a hand blender to blend them into a smooth purée. In the same saucepan, melt plant-based margarine over low heat. Add minced garlic and cook gently until softened.
Perfectly Seasoned
Stir the puréed vegetables back into the saucepan with the garlic butter. Add non-dairy milk or cream, salt, and black pepper. Cook gently until the mash reaches your desired consistency. Taste and adjust seasoning as needed before serving.
Table of Contents
Chef’s Notes- Carrot & Rutabaga Mash
- Consistent Sizing: Cut the carrots and rutabaga into uniform pieces to ensure they cook evenly. This helps avoid having some pieces undercooked while others are overcooked.
- Pre-Soak for Flavor: For a deeper flavor, soak the chopped vegetables in salted water for 30 minutes before boiling. This can help them absorb the salt and enhance their taste.
- Garlic Infusion: Sauté the garlic slowly over low heat in vegan butter until it’s just softened, not browned. This releases the garlic’s full flavor without burning it.
- Smooth Texture: Use a hand blender or food processor to achieve a smooth, creamy consistency. For a chunkier texture, mash with a potato masher or fork.
- Adjust Consistency: If the mash is too thick, gradually add more non-dairy milk or cream until you reach your desired consistency.
Carrot & Rutabaga Mash
Dive into this delightful Carrot & Rutabaga Mash with Garlic Butter! This dish is a fantastic, lighter alternative to traditional mashed potatoes, bursting with flavor and nutrients. Perfect for any meal, this side dish is easy to prepare and sure to impress. Get ready to enjoy a creamy, garlicky mash that’s both vegan and utterly delicious!
4
servings10
minutes25
minutes140
kcal35
minutesKeep the screen of your device on
Ingredients
- Vegetables
4 large carrots, peeled and chopped into chunks
1 medium rutabaga (swede), peeled and diced
- Dairy-Free Additions
2 tablespoons plant-based margarine (vegan butter)
1 tablespoon non-dairy milk or cream
- Seasonings
1 clove garlic, minced or 1 teaspoon pre-chopped garlic
Salt and freshly ground black pepper to taste
- Alternative Ingredients:
Carrots: Sweet potatoes or parsnips
Rutabaga: Turnips or butternut squash
Vegan butter: Olive oil or coconut oil
Dairy-free cream: Almond milk or coconut milk
Directions
- Prepare Vegetables – Peel and chop the carrots into large chunks and dice the rutabaga into smaller pieces for even cooking.
- Boil Vegetables – In a large saucepan, bring water to a boil and add the chopped carrots and rutabaga. Cook for about 20-25 minutes until both are tender when pierced with a fork.
- Drain and Purée – Drain the cooked vegetables well and transfer them to a mixing bowl. Use a hand blender or food processor to blend them into a smooth purée.
- Garlic Butter – In the same saucepan, melt the plant-based margarine over low heat. Add the minced garlic and cook gently for 1-2 minutes until softened but not browned.
- Combine and Season – Stir the puréed vegetables back into the saucepan with the garlic butter. Add the non-dairy milk or cream, salt, and black pepper. Cook gently while stirring until the mash reaches your desired consistency.
- Adjust Seasoning – Taste the mash and adjust the seasoning as needed before serving.
Equipment
- chef’s knife
- cutting board
- saucepan
- hand blender
- mixing bowls
Nutrition Facts
- Calories: 140kcal
- Carbohydrates: 21g
- Protein: 2g
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 161mg
- Potassium: 710mg
- Fiber: 6g
- Sugar: 11g
- Vitamin A: 21109IU
- Vitamin C: 32mg
- Calcium: 86mg
- Iron: 1mg
FAQ- Carrot & Rutabaga Mash
Can I make this mash ahead of time?
Yes, you can prepare the Carrot & Rutabaga Mash ahead of time and store it in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a bit more non-dairy milk if it becomes too thick.
What can I use instead of rutabaga?
If you don’t have rutabaga, you can use turnips, butternut squash, or even parsnips. Each will give the mash a slightly different flavor but will work well.
Can I use regular butter and cream in this recipe?
Yes, if you are not following a vegan or dairy-free diet, you can substitute regular butter and cream for the vegan versions.
How can I make this mash more flavorful?
Try adding a pinch of nutmeg, smoked paprika, or even a splash of lemon juice. Fresh herbs like parsley or chives can also enhance the flavor.
Is this mash suitable for freezing?
Yes, you can freeze the Carrot & Rutabaga Mash. Allow it to cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months. Thaw in the refrigerator overnight and reheat gently.
