I’m posting this dish for the rutabaga mash. I am not a HUGE fan of mashed potatoes, but I recognize they are appropriate in certain scenarios like Thanksgiving. I am, however, a HUGE fan of the rutabaga mash that Jon whipped up to accompany our salmon and fresh greens. It’s simple. Subsititute rutabaga for potatoes in your favorite mashed potatoes recipe. That’s it. Of course, I share ours below.
Mashed Rutabaga and other root vegetables
- 2 pounds celery root, peeled and cut into 1-inch pieces
- 1 pound rutabaga, peeled and cut into 1-inch pieces
- 1/2 pound red potatoes, peeled and cut into 1-inch pieces
- 5 cloves garlic, peeled
- 4 tablespoons unsalted butter, divided
- 3/4 cup nonfat buttermilk, (see Tip)
- 1/4 cut parmesan
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/3 cup snipped fresh chives
Bring 1 inch of water to a simmer in a large pan. Place celery root, rutabaga and potatoes in a large steamer basket over the water, cover and steam over medium-low heat for 20 minutes. Add garlic and continue steaming, checking the water level and replenishing as necessary until the vegetables are tender, 20 minutes more.
Remove the vegetables, drain the cooking liquid and return the vegetables to the pan. Add 2 tablespoons butter and parmesan and mash until chunky-smooth. Gradually stir in buttermilk, salt and pepper. Just before serving, stir in the remaining 2 tablespoons butter and chives.