Dish

Kålrotstappe

Rutabaga Mash

Kålrotstappe is made by boiling rutabaga and potatoes until they are soft, and then mashing them together with butter and cream. The dish is typically seasoned with salt, pepper, and nutmeg. It is a great source of fiber and vitamin C, and is low in fat and calories. Kålrotstappe is a great way to add some vegetables to your diet while still enjoying a delicious and satisfying dish.

European cuisine› Northern European cuisine› Nordic cuisines› Norwegian cuisine

Side Dish

Origins and history

Kålrotstappe has been a staple in Norwegian cuisine for centuries. It is believed to have originated in the rural areas of Norway, where rutabaga and potatoes were common crops. The dish was traditionally served with boiled potatoes and meat, but it has since become a popular side dish that can be served with a variety of main courses.

Dietary considerations

Gluten-free, vegetarian, can be made vegan by using plant-based cream and butter substitutes

Variations

Some variations of Kålrotstappe include adding carrots or parsnips for extra sweetness, or using different types of potatoes such as sweet potatoes or Yukon gold potatoes. Some recipes also call for the addition of onions or garlic for extra flavor.

Presentation and garnishing

Kålrotstappe can be served in a small bowl or ramekin, garnished with fresh herbs such as thyme or rosemary. It can also be topped with a sprinkle of grated cheese for added richness.

Tips & Tricks

To make the dish even creamier, add a splash of heavy cream or milk to the mashed rutabaga and potatoes. For a vegan version, use coconut cream or almond milk instead of dairy cream.