Mashed Rutabaga and Carrots
15 MIN
35 MIN
4 to 6 servings

Mashed Rutabaga and Carrots


  • 4 cups (1 litre) rutabaga, peeled and cubed
  • 4 cups (1 litre) carrots, peeled and sliced
  • 2 cloves garlic, finely chopped
  • 1/3 cup (75 ml) butter
  • 2 cups (500 ml) chicken broth
  • 1 teaspoon (5 ml) honey
  • Salt and pepper


  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.