Parmesan Mashed Rutabaga
A creamy, cheesy twist on traditional mashed vegetables, this Parmesan Mashed Rutabaga is low in carbs, fiber-rich, and easy to prepare. It makes a satisfying side for any meal and is ready in just 40 minutes.
Equipment
- 1 large stockpot
- 1 Potato masher or hand mixer
- 1 measuring cup
- 1 tablespoon
Ingredients
- 1 medium rutabaga about 1 ½ pounds, peeled and chopped
- 4 tablespoons unsalted butter
- ¼ cup heavy cream
- ⅓ cup freshly grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Rutabaga: Begin by trimming the rutabaga carefully. Remove both ends and any remaining roots using a sharp knife. Peel the outer layer thoroughly, as it can be tough and bitter. Cut the rutabaga into uniform, bite-sized chunks, roughly 1 to 2 inches each, to ensure even cooking. Place all the pieces in a large stockpot and cover with cold water, giving the vegetables enough room to cook without crowding.
- Boil Until Tender: Place the stockpot over medium-high heat and bring the water to a gentle boil. Reduce the heat slightly and let the rutabaga simmer for 20 to 30 minutes. Check for doneness by piercing a chunk with a fork—it should slide in easily. Avoid overcooking, which can make the rutabaga watery, or undercooking, which leaves it hard and unevenly textured.
- Drain and Return to Pot: Once tender, carefully drain the rutabaga using a colander. Return the cooked chunks to the warm stockpot. Keeping the rutabaga in the pot while still warm allows it to absorb the flavors of the butter, cream, and Parmesan more effectively in the next step.
- Prepare the Creamy Butter-Parmesan Mixture: In a small saucepan, gently warm the butter and heavy cream over low heat until the butter is fully melted and the mixture is smooth. Remove from heat and stir in the freshly grated Parmesan cheese until it begins to melt and form a rich, creamy mixture. This step ensures the cheese fully incorporates, giving the rutabaga a smooth, flavorful texture.
- Mash the Rutabaga: Pour the warm butter-Parmesan mixture over the drained rutabaga in the pot. Using a potato masher, press down slowly to break the chunks apart. For a fluffier texture, a hand mixer on low speed works well. Mash until you reach your desired consistency. Note that the mash may be slightly chunkier than mashed potatoes, offering a rustic, hearty texture.
- Season to Perfection: Taste the mash and season generously with salt and freshly ground black pepper. Adjust gradually, tasting as you go, to ensure the flavors are balanced. If desired, add a little more butter or Parmesan for extra richness and creaminess.
- Serve and Garnish: Spoon the creamy mashed rutabaga into a serving bowl. For an appealing presentation, dot with a small pat of butter and sprinkle with extra Parmesan. Serve immediately while hot as a satisfying side dish alongside roasted meats, vegetables, or a comforting vegetarian meal.
Notes
- Choose rutabagas that are firm, smooth, and free of soft spots or blemishes for the best texture.
- Peeling thoroughly is important, as the outer skin can be tough and bitter.
- Uniformly chopping the rutabaga ensures even cooking and prevents some pieces from becoming mushy while others remain firm.
- For extra creaminess, you can increase the butter or cream slightly, but avoid adding too much liquid to maintain a thick, mashable texture.
- This dish pairs well with roasted meats, grilled vegetables, or as a comforting side for holiday meals.
