Creamy, hearty, and frugal, mashed rutabaga is one of the best rutabaga recipes for when the root vegetables are in season. Try them in place of mashed potatoes when the opportunity arises!
turnip.
I just love saying that word.
What is a turnip? Well, it’s kind of like a big turnip facing towards a sweet potato. It’s yellow on the inside and tastes similar to a turnip, but a little less bitter. It is also called “Swede” or Swedish turnip.
I don’t think you can escape Minnesota without having your fair share of turnips, and my dad is no exception. He loves her. Throw them in anything that calls for root vegetables.
When I mentioned we were mashing some turnips, he rushed over and didn’t leave until he’d eaten half of it.
Yes, we love rutabagas here, and this mashed version is a great way to serve them.
And you? Are you a turnip fan? If so, what’s your favorite way to serve them? Please let us know in the comments.
Swedes vs. Turnips
Although swedes are often confused with purple turnips, they are actually different root vegetables. Swedes are sweeter and cooked with a creamier texture than their beet cousins.
Swedes are slightly yellower and more elongated than turnips, which are whiter and rounder. They are usually larger than turnips (since large turnips can become woody, they are usually harvested when they are small). Swedes range from about the size of a tennis ball to a head size, depending on where they’re grown and when they’re harvested.
Mashed potatoes vs. mashed potatoes
Mashed potatoes can be a low-carb substitute for mashed potatoes. Although they contain more sugar, they contain half the calories of mashed potatoes.
But why choose? You can actually mix the two and make mashed potatoes!
When are turnips in season?
You’ll see this fun root vegetable in October. They are harvested from October to November, but due to their long shelf life they can be seen in the produce section of your grocery store well into March.
Those sold in regular grocery stores are often coated in wax to increase their shelf life. Be sure to remove the skin before cooking. When you get your turnips from the farmer’s market, they’re wax-free and just need a good scrubbing before cooking.
Look for turnips that are firm and feel heavy for their size.
How to store turnips
If your swedes have the tops removed, remove them before storing. Make sure that they are not crushed or damaged during long-term storage. They’re good for cold places, like the crisper drawer of your fridge. You can wrap them in a cloth or paper towel in an unsealed plastic bag before putting them in the fridge. Do not wash them prior to storage, as moisture encourages mold or rot. They will keep like this for 4 to 5 months.
What to serve with mashed swedes
- Classic baked chicken
- Mom’s perfect pork chops
- lemon chicken
- peppercorn steak
- Lightly grilled steak
More root vegetable recipes
- Roasted root vegetables with tomatoes and kale
- Pot pie with stir-fried root vegetables
- Roasted Parsnips
- Classic glazed carrots
- Celery Root Puree
From the editors of Simply Recipes
Mashed potatoes with sour cream and dill
ingredients
-
2 to 3 lb swedespeeled and chopped into 1 inch pieces
-
salt, to taste
-
2 teaspoon unsalted butter
-
1/4 to 1/2 Cup Full fat sour cream (more or less to taste)
-
Black peppertaste
-
2 tablespoon chopped fresh dill or chives
method
-
Cook the chopped turnip until tender:
In a large saucepan, cover the chopped turnips with about an inch of cold water. Add a generous pinch of salt and cook until tender, about 30 to 40 minutes. Drain the turnips and put them back in the pot.
-
Steam, then puree:
Reduce the heat to low and let the turnips steam for a minute or two. Then mash with a potato masher.
-
Add butter and sour cream, season to taste:
Just before serving, stir in the chopped dill or chives.
| nutritional information (per serving) | |
|---|---|
| 134 | calories |
| 5g | Fat |
| 21g | carbohydrates |
| 3g | protein |
