Best 4 Scandinavian Rotmos Side Dish With Rutabagas And Potatoes Recipes

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Scandinavian rotmos is a hearty and flavorful side dish made with rutabagas and potatoes. It is a classic dish in Swedish cuisine and is often served with sausages or meatballs. The combination of rutabagas and potatoes creates a creamy and slightly sweet dish that is perfect for a cold winter day. Rotmos is also a good source of vitamins and minerals, making it a healthy and delicious choice. This article will provide you with a recipe for the best Scandinavian rotmos side dish with rutabagas and potatoes.

Here are our top 4 tried and tested recipes!

SCANDINAVIAN ROTMOS (SIDE DISH WITH RUTABAGAS AND POTATOES)



Scandinavian Rotmos (Side Dish With Rutabagas and Potatoes) image

Make and share this Scandinavian Rotmos (Side Dish With Rutabagas and Potatoes) recipe from Food.com.

Provided by Scarlett516

Categories     Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

water to cover the rutabaga (about 3 cups in a large pot)
5 whole allspice
5 peppercorns
1/2 teaspoon salt
2 rutabagas
2 carrots
4 large potatoes
ground cinnamon or nutmeg
1 tablespoon butter (optional)

Steps:

  • In a large pot, bring water, allspice, peppercorns, and salt to a boil.
  • Peel and finely chop the rutabagas and carrots. Add to the pot.
  • Reduce temp to a low boil and cook for 15 minutes.
  • Meanwhile, peel and finely chop the potatoes.
  • After the 15 minutes is up, add the potatoes and cook an additional 20 minutes, or until the potatoes are fork-tender.
  • Use a slotted spoon to remove the potatoes to a mixing bowl. Mash the potatoes rutabagas, and carrots, adding just enough cooking water to get a creamy purée.
  • Place in a serving bowl, sprinkle with cinnamon or nutmeg, and top with butter.

Nutrition Facts : Calories 230.6, Fat 1.4, SaturatedFat 0.4, Sodium 232.2, Carbohydrate 53.9, Fiber 8.7, Sugar 2.8, Protein 5.9

SCANDINAVIAN MASHED POTATO AND RUTABAGA CASSEROLE



Scandinavian Mashed Potato and Rutabaga Casserole image

(Peruna ja lanttulaatikko) I like the creamy color of mashed rutabagas together with potatoes in this casserole. It can be assembled a day in advance, if desired.

Provided by Olha7397

Categories     Norwegian

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

2 lbs thin skinned boiling potatoes
salt
1 lb rutabaga, about 1 medium
1/4 cup flour
2 eggs
2 teaspoons salt
1/2-1 cup hot milk or 1/2-1 cup light cream
1 tablespoon butter
1/4 cup fine dry breadcrumb

Steps:

  • Put the potatoes in a large pot and cover them with water. Add 1 teaspoon salt for each quart of water. Heat to boiling and cook for 20 to 25 minutes, until the potatoes are tender. Drain, peel, and mash the cooked potatoes.
  • Meanwhile, pare the rutabaga and cut it into 1-inch pieces. Place in a saucepan, cover with water, and bring to a boil. Simmer until tender, 25 to 30 minutes. Drain, mash, and add the cooked rutabaga to the potatoes. Beat with an electric mixer until the potatoes and rutabagas are smooth and fluffy. Beat in the flour, eggs, salt, and milk or cream.
  • Preheat oven to 350°F Butter a 3-quart shallow baking dish. Turn the mixture into the dish. Using a spoon, spread out the mixture, making indentations in the top of the casserole. Dot with the butter and sprinkle with the bread crumbs. Bake uncovered for 1 hour, or until lightly browned. 12 servings.
  • Scandinavian Feasts.

Nutrition Facts : Calories 126.2, Fat 2.5, SaturatedFat 1.2, Cholesterol 39.2, Sodium 438.2, Carbohydrate 22.7, Fiber 2.2, Sugar 3.1, Protein 3.9

ROASTED RUTABAGA AND POTATOES WITH CARROTS



Roasted Rutabaga and Potatoes with Carrots image

I wasn't able to find a recipe like this for rutabaga anywhere, so I came up with one on my own, and it was fantastic! Just make sure that you thoroughly cook your rutabaga--it's not so good when it still has that bitter semi-raw taste.

Provided by Laila Roscoe

Categories     Side Dish     Vegetables     Onion

Time 1h15m

Yield 4

Number Of Ingredients 11

extra-virgin olive oil, plus more for greasing
4 russet potatoes, peeled and chopped into 1-inch cubes
1 rutabaga, peeled and chopped into 1-inch cubes
½ pound baby carrots
½ large red onion, chopped into 1-inch pieces
½ large white onion, chopped into 1-inch pieces
½ lemon, juiced
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 teaspoon lemon pepper
½ teaspoon sea salt

Steps:

  • Adjust oven rack to bottom position. Preheat oven to 450 degrees F (230 degrees C). Grease a large roasting pan with olive oil.
  • Toss potatoes, rutabaga, carrots, red onion, and white onion in a large mixing bowl. Add 1/4 cup olive oil and toss to evenly coat vegetables. Mix in lemon juice and garlic. Add Italian seasoning, lemon pepper, and sea salt; toss to thoroughly distribute ingredients. Transfer vegetable mixture to the prepared roasting pan.
  • Roast in preheated oven until rutabaga is easily pierced with a fork and bright yellow or orange, about 45 minutes.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 68.5 g, Fat 14.6 g, Fiber 8.8 g, Protein 8.2 g, SaturatedFat 2.1 g, Sodium 414.6 mg, Sugar 11.5 g

CITRUS-ROASTED SWEET POTATO AND RUTABAGA



Citrus-Roasted Sweet Potato and Rutabaga image

Roasted sweet potatoes, onions, and rutabaga with various citrus juices squeezed on top. I didn't like sweet potatoes until I made this for my sweet potato-loving family. Now I have them whenever I can! This is a great side dish anywhere you would regularly serve mashed potatoes. Honestly, I've eaten a bowl of just this as a meal. Feel free to season as you'd like.

Provided by Sj.

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 45m

Yield 6

Number Of Ingredients 9

2 pounds sweet potatoes, peeled and cut into wedges
1 pound rutabagas, peeled and cut into wedges
1 medium onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 cup chopped fresh rosemary
salt and ground black pepper to taste
2 tablespoons lemon juice
2 tablespoons lime juice
2 tablespoons orange juice

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Combine sweet potatoes, rutabagas, onion, and oil in a large bowl or resealable bag; toss to coat. Transfer to a 9x13-inch baking dish; sprinkle with rosemary, salt, and pepper.
  • Bake in the preheated oven until vegetables are tender, about 20 minutes, stirring once halfway through cooking time. Add lemon, lime, and orange juices to baking dish; stir to combine. Bake 5 minutes more. Serve hot or warm.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 40.7 g, Fat 7.3 g, Fiber 7.4 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 126.3 mg, Sugar 12 g

Tips:

  • For a smoother texture, peel the rutabagas and potatoes before cooking.
  • If you don't have a food processor, you can grate the rutabagas and potatoes by hand.
  • Don't overcook the vegetables, or they will become mushy. Aim for a tender but still slightly firm texture.
  • Feel free to add other vegetables to your rotmos, such as carrots, turnips, or parsnips.
  • Serve rotmos as a side dish with roasted meats, fish, or poultry, or as a main course with a side salad.

Conclusion:

Rotmos is a delicious and versatile dish that can be enjoyed in many different ways. It's a great way to use up root vegetables, and it's also a very budget-friendly meal. So next time you're looking for a hearty and satisfying side dish, give rotmos a try. You won't be disappointed!

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