Rutabega Mash
(Whole 30 Compliant)
This is a perfect substitution for mashed potatoes. In fact, I actually like it better than mashed potatoes these days. It has a more buttery flavor and a softer texture, which I love. It also pairs well with meat as opposed to the traditional version, which sits like lead in your stomach when paired with meat and has minimal nutritional value.
I hope you enjoy these as much as I do.
You can use this exact same recipe and substitute 1 whole head of cauliflower for the rutabega to make cauliflower mash.
Or you could substiture 1 large, or 2 small celery roots (a.k.a. celeriac) and make celery root mash. If I had to order them by my flavor preference, I would go with
1. Rutabega, 2. Cauliflower, 3. Celeriac
How would you rate them?
Ingredients:
1 large or 2 small rutabega, peeled and diced
3 TBSPNs Ghee
2 TBSPNs Vegetable/Chicken Broth
Salt to taste
Pepper to taste
Directions:
Steam the Rutabega to cook through for about 20 minutes. Simply place the rutabega in a steaming basket over a pot with hot water and cover. When it’s cooked, drain it and add the rutabega to the food processor. Add the ghee, vegetable broth, salt and pepper and process until the mixture is smooth and creamy.
Enjoy!
- 1 large or 2 small rutabega, peeled and diced
- 3 TBSPNs Ghee
- 2 TBSPNs Vegetable/Chicken Broth
- Salt to taste
- Pepper to taste
- Steam the Rutabega to cook through for about 20 minutes.
- Simply place the rutabega in a steaming basket over a pot with hot water and cover.
- When it's cooked, drain it and add the rutabega to the food processor.
- Add the ghee, vegetable broth, salt and pepper and process until the mixture is smooth and creamy.
- Enjoy!
[…] it with celery root mash and sauteed kale. You can make celery root mash the same way I make cauliflower and rutabega mash. Take a look here. To make the kale, use the same recipe as for Broccoli Rabe and replace the […]