The Rutabaga Carrot and Herb Mashed Potatoes are the NEW mashed potatoes. Rutabagas have one-third of the net carbs and calories than potatoes and also more nutrients. Rutabagas are naturally sweet and creamy and carrots are the perfect accompaniment flavor to the rutabagas. Add infused rosemary and thyme herbs for a richer taste and top with sauteed mushrooms for a show stopper of a side dish. Such a great dish for your holiday menu.
Allergen info: dairy-free, egg-free, nut-free, gluten-free, vegan (can be soy-free, if you use soy-free butter)
- Prep Time: 20m
- Cook Time: 50m
- Total Time: 1h 10m
- Serves: 6 servings
- Category: Dairy Free, Egg Free, Nut Free, Sides, Vegan
Ingredients
Sautéed Mushrooms:
- 3 tbsp. olive oil
- 2 large Portobello mushrooms
Rutabaga Carrot Mixture
- 1 1/2 lb rutabaga, peeled and cut into 1-inch pieces
- 3 medium carrots
- 1/2 c non-dairy milk
- 2 tbsp. non-dairy margarine
- 2 rosemary sprigs
- 2 thyme sprigs
- 1/2 tsp. black pepper
Instructions
Rutabaga Carrot Mashed Potatoes
- Place rutabaga and carrot mixture in a serving bowl and top with the sauteed mushrooms. Serve warm.
- Place rutabaga and carrot mixture in a serving bowl and top with the sauteed mushrooms. Serve warm.
- Place rutabaga and carrot mixture in a serving bowl and top with the sauteed mushrooms. Serve warm.
- While the veggie mixture is cooking, in a small saucepan, combine the non-dairy milk, non-dairy margarine, rosemary and thyme sprigs and the black pepper. Bring to a simmer over medium-high heat. Lower heat and simmer for 7-8 minutes. Strain the cream through a fine-mesh sieve and keep warm.
- Next, slice the mushrooms into thin pieces. Heat the olive oil in a large skillet over medium-high heat and add the sliced mushrooms. Reduce heat to medium and sauté the mushrooms until they become brown around the edges, about 4-5 minutes. Set aside.
- Peel the rutabagas and carrots and chop them into 1-inch pieces. Bring a medium pot of water to boil and add the chopped vegetables. Boil until they are tender, around 25-30 minutes.
- Once rutabaga and carrots are soft, add them to a strainer and drain well. Place them in a blender or food processor and blend in batches until they are fully combined and smooth in texture. Or simply add the vegetables back into the saucepan and use an immersion blender to creamy the rutabaga and carrots mixture until smooth. The mixture should turn light orange in color. Gradually pour in the infused herb cream, stirring constantly until the potatoes are smooth and creamy. Add salt to taste. Place the rutabaga and carrot mixture in a serving dish and top with sauteed mushrooms. Serve warm.
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