This was another almost-casualty of the Stuffed Veg Week series… Did you know that if you buy a large rutabaga, then try to hollow it out in its uncooked state, you will fail? Not just a little fail, a really big one. You’ll notice in the second photo just how far I got before I realized how insane this idea was… Needless to say, the final result (I’m told) was rich, buttery, and delicious. The Papa also said that “it’s different…” It makes me laugh when he says things like this because he’s always having to try new things, strange things, things that fail, and it can be tough to be a taste tester for someone who grew up on graham crackers and milk.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Corn Free, Cane/Refined Sugar Free, Sesame Free, Legume Free, Nightshade Free, Low Histamine, Diabetic Friendly, Paleo, GAPs, AIP, SCD, Vegan
1 large Organic Rutabaga, washed, peeled, and cubed
4 TBSP Butter/Fat/Ghee/Oil of choice (we used dairy free butter)
3/4 tsp Sea Salt
1/2 tsp Organic Garlic Granules
2 TBSP Organic Dried Chives
Related post: Mashed Purple Sweet Potato Recipe
Once you have your rutabaga prepped, place the cubes in a pot, and cover with water, about 1 inch above the cubes. Allow the water to come to a boil and boil the cubes for 3 minutes (on the induction cook-top, this took about 5 minutes total). After 3 minutes of boiling, reduce the heat to low (250) and cover with a lid. Allow the cubes to simmer for 20 – 25 minutes. They should be easy to pierce with a fork when they’re ready. Drain the water, and use a potato masher like you would if making mashed potatoes. Add your seasonings and incorporate them as you mash your rutabaga. Easy right? On to pictures.