MASHED RUTABAGAS

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Mashed Rutabagas image

This dish won't pass for potatoes, but it tastes goodand is good for a low carb diet. It is good topped with meat gravy or sauce.

Provided by cookin mimi

Categories     Vegetable

Time 55m

Yield 4 cupsservings, 4-6 serving(s)

Number Of Ingredients 5

2 lbs rutabagas
water, to cover
2 tablespoons sour cream
2 tablespoons margarine or 2 tablespoons butter
salt

Steps:

  • Peel rutabagas and slice thinly.
  • Put in medium saucepan and cover with water.
  • Boil until tender, 30-45 minutes.
  • Mash then add sour cream, margarine and salt
  • Eat and enjoy.

Mm Nm
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These mashed rutabagas were the perfect side dish for our roasted chicken. They were creamy and flavorful, and the kids loved them too.


Bitiyong Armstrong
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Not a fan. The rutabagas were too mushy for my liking.


Oghenethome Avre
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Delicious! I love the sweet and earthy flavor of rutabagas. This recipe is a great way to showcase them.


Jenniffer Gauthier
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A bit bland for my taste, but I think that's just the nature of rutabagas. I added a bit of salt and pepper and it helped a bit.


Bret Dread
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These mashed rutabagas were so easy to make and they turned out so creamy and delicious. I will definitely be making them again.


Amy Daniels
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I've never had mashed rutabagas before, but I'm glad I tried this recipe. They were surprisingly good! I'll definitely be making them again.


Shawanika Keller
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Meh.


Fadekemi Olamide
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This recipe is a great way to use up leftover rutabagas. I added a bit of grated Parmesan cheese and it was delicious!


Kamran Khan korai
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Not bad! The rutabagas were a bit bland, but the butter and cream helped to add some flavor. I think next time I'll try adding some roasted garlic or herbs.


Samsul Alom
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I made this recipe last night and it was delicious! I added a bit of garlic and thyme, and it really took the flavor up a notch.


Jibril Mohammed
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These mashed rutabagas were a hit at our dinner table! They were creamy and flavorful, with a hint of sweetness. The perfect side dish for a fall meal.


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