Mashed Rutabaga and Carrots
Mashed Rutabaga and Carrots
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Mashed Rutabaga and Carrots

15 MIN
35 MIN
4 to 6 servings



  1. In a saucepan, gently cook the vegetables in the butter for about 10 minutes or until lightly browned. Season with salt and pepper.
  2. Add the broth and bring to a boil. Cover and simmer for about 25 minutes or until the vegetables are tender. Drain and keep the broth aside.
  3. In a food processor, purée the vegetables with the honey until smooth. Add broth, if needed. Adjust the seasoning. 


Do not confuse rutabaga with turnip. Our grandmothers also called rutabaga " Siam cabbage". It's a big round vegetable with a yellowish flesh and a purplish red marbled skin.


  1. This recipe didn't turn out as I expected. It looked more appetizing prior to mashing. After mashing it looked like a brown mess ! I may have browned the veg too much. Two cups of chicken stock once reduced made the mix salty so I would suggest holding off with the salt at the sauté stage. The butter is salted too. I will used my mash for a lovely veg soup tomorrow.

  2. Very good! I did not purée the mixture but mashed it, and it turned out perfectly fine. This is a good dish to prepare the day before and reheat slowly before you are ready to serve.

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