Creamy Norwegian Rutabaga Mash

Ingredients

• 2 large rutabagas (about 900g / 2lbs), peeled and cubed 2 large rutabagas (about 900g / 2lbs), peeled and cubed
• 4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large pot, bring salted water to a boil. Add the cubed rutabagas and cook until tender, about 20-25 minutes.
2. 2.
   Drain the rutabagas and return them to the pot.
3. 3.
   Add the butter, heavy cream, nutmeg, salt, and black pepper to the pot with the rutabagas.
4. 4.
   Using a potato masher or immersion blender, mash the rutabagas until smooth and creamy.
5. 5.
   Adjust the seasoning with salt and pepper to taste.
6. 6.
   Serve the Creamy Norwegian Rutabaga Mash warm as a side dish.

Treat your ingredients with care...

• Rutabagas — Make sure to peel the rutabagas thoroughly before cubing them to remove the tough outer skin. This will ensure a smooth and creamy texture in the final dish.

Tips & Tricks

• For an extra indulgent version, sprinkle some grated cheese on top of the mashed rutabagas and broil until golden and bubbly.
• Experiment with different spices such as thyme or rosemary to add a unique twist to the dish.
• If you prefer a smoother texture, use a blender or food processor instead of a potato masher to achieve a velvety consistency.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream if needed to restore the creamy texture.
• Serve the Creamy Norwegian Rutabaga Mash alongside roasted meats, grilled fish, or as a comforting side dish for a cozy winter meal.

Serving advice

Serve the Creamy Norwegian Rutabaga Mash as a side dish, garnished with a sprinkle of fresh parsley or chives for a pop of color. It pairs exceptionally well with roasted pork tenderloin, pan-seared salmon, or a hearty beef stew.

Presentation advice

To elevate the presentation, use a piping bag to create decorative swirls or dollops of the rutabaga mash on the plate. Alternatively, use a spoon to create a well in the center of the mash and fill it with a pat of melted butter or a drizzle of olive oil.