Best 6 Rutabaga Pear Mash Recipes
Rutabaga pear mash is a delicious and easy-to-make dish that is perfect for a fall or winter meal. This flavorful mash combines the sweet and earthy flavors of rutabagas with the juicy sweetness of pears, creating a unique and comforting dish. The rutabagas and pears are roasted until tender, then mashed together with butter, cream, and warm spices. This mash can be served on its own as a side dish or used as a filling for pies, tarts, and other baked goods. With its simple ingredients and delightful flavors, rutabaga pear mash is sure to become a family favorite.
Let's cook with our recipes!
RUTABAGA MASH
Provided by Food Network
Categories side-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Put the chopped rutabaga in a pot, cover with water and add a pinch of salt. Bring to a simmer and simmer until soft, about 30 minutes; drain.
- Meanwhile, put the chicken stock and butter in a medium pot and heat over medium heat until warmed through.
- Transfer the rutabaga and warm stock mixture to a food processor and puree (or use an immersion blender). Season with salt and pepper.
Nutrition Facts : Calories 115, Fat 6 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 167 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 2 grams, Sugar 8 grams
RUTABAGA MASH
Steps:
- Peel and roughly chop 3 pounds rutabagas. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/2 cup heavy cream and 2 tablespoons butter. Cook a few sliced garlic cloves and some fresh rosemary in olive oil; drizzle over the mash.
- TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
EASY MASHED RUTABAGA
Creamy, slightly sweet, and a great low-carb alternative to mashed potatoes. The broth infuses the mashed rutabaga with wonderful flavor.
Provided by Beth Wand Sidell
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
- Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 12.1 g, Cholesterol 21.3 mg, Fat 7.1 g, Fiber 3.2 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 685.4 mg, Sugar 8.9 g
SMASHED RUTABAGAS WITH GINGER-ROASTED PEARS
Provided by Molly Stevens
Categories Ginger Side Roast Christmas Thanksgiving Vegetarian Low Cal High Fiber Pear Root Vegetable Fall Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
- Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.
- Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals.
RUTABAGA-PEAR MASH
Sweet fruits meet earthy roots in this delicious mash.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Heat oil in a large pot over medium heat. Add rutabagas, pears, and salt. Cover, and cook, stirring occasionally, until partially tender, about 25 minutes. Add 3/4 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 25 minutes. Mash with a potato masher. Season with pepper.
MASHED RUTABAGA - NORWAY
Called 'swedes' in the UK, and 'rutabaga' in the US, these root vegetables are delicious steamed, mashed, or baked. It's a somewhat sweet vegetable, delicious accompanying roasted meats; the water used to boil it adds something nice to gravies. In the garden, they can be left in the ground a long time after the cold sets in.
Provided by Mme M
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and cut up one rutabaga into small pieces. Boil until tender in lightly salted water.
- Drain and mash adding butter, salt, pepper, and 1/4 cup milk or meat stock while the rutabagas are still hot.
- Adjust the recipe according to the size or quantity of rutabaga used. Some rutabagas are quite large!
Nutrition Facts : Calories 121.3, Fat 12.6, SaturatedFat 8, Cholesterol 34.8, Sodium 96.7, Carbohydrate 1.4, Protein 1.1
Tips:
- Choose the right rutabagas: Look for rutabagas that are firm and heavy for their size. Avoid any that have blemishes or bruises.
- Peel and cube the rutabagas: Use a sharp knife to peel the rutabagas, then cut them into 1-inch cubes.
- Boil the rutabagas: Place the rutabaga cubes in a large pot of boiling water. Bring the water back to a boil, then reduce heat to medium-low and simmer for 15-20 minutes, or until the rutabagas are tender.
- Drain the rutabagas: Drain the rutabagas in a colander and let them cool slightly.
- Mash the rutabagas: Use a potato masher or a fork to mash the rutabagas until they are smooth. You can leave them chunky or mash them until they are completely smooth, depending on your preference.
- Add the other ingredients: Stir in the pears, butter, milk, salt, and pepper. Mash until well combined.
- Serve immediately: Serve the rutabaga-pear mash immediately, while it is still warm. It can be served as a side dish or as a main course.
Conclusion:
Rutabaga-pear mash is a delicious and healthy dish that is perfect for fall and winter meals. It is a great way to use up leftover rutabagas and pears, and it is also a good source of vitamins and minerals. This dish is easy to make and can be tailored to your own taste preferences. Whether you like it chunky or smooth, sweet or savory, this rutabaga-pear mash is sure to please everyone at your table.
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