Rutabaga puree is a simple, delicious side dish that makes a velvety, low-carb mashed potato substitute. It's hearty, creamy and a wonderful comfort food.
Jump to:
Rutabagas are the perfect substitute for potatoes. Pureeing turns them into a creamy, silky bowl of goodness that's so satisfying. They have a similar texture to potatoes when cooked, but are more flavorful and contain considerably fewer carbs. I use them in stews like this Keto Irish Stew, as well as roasting them with herbs.
While I adore mashed rutabaga like in this Buttery Colcannon, I find that pureeing for about 10 seconds yields a smooth texture, much like traditional mashed potatoes. This makes a healthy, low-carb side dish that pairs well with any meal and is one of my favorite recipes for rutabaga.
Why you'll love this recipe
- Best low-carb comfort food – creamy, buttery goodness just increases happiness. I especially love to make this with cheese and herbs (see Variations, below).
- Easy with simple ingredients – this recipe uses just a few pantry staples
- Healthy and inexpensive – these root vegetables are incredibly nutritious and are budget-friendly
- Cauliflower substitute – most recipes use cauliflower as a mashed potato alternative. Rutabagas are a delicious substitute for cauliflower – they’re creamier and don’t cause digestive upset, making them a great low-FODMAP vegetable.
- Special diet friendly – rutabagas are low-carb keto friendly, AIP, Whole30, paleo and FODMAP-friendly. And, this recipe can easily be made dairy-free.
What is a rutabaga?
While it looks like a giant turnip, it actually is quite different. It’s a cross between turnips and cabbage and belongs to the Brassica genus of plants like cabbage and cauliflower.
The flesh is a light yellow color that turns a light orange when cooked.
What does rutabaga taste like?
Their flavor is somewhat similar to potatoes. They have a slight sweetness, with just a hint of pepper.
Since it’s a cold weather crop, they have the best flavor in the winter and spring months. When grown off-season, they can develop a slightly bitter flavor.
Rutabagas are very high in fiber, with fewer carbs than potatoes. The mouthfeel is a little different, but they notably have more flavor.
Ingredients
Like a simple mashed potato recipe, this is so easy to make. See the recipe card below for exact measurements and complete instructions.
- Rutabagas – they should be firm and fresh
- Butter – I like to use grass-fed butter because it has more flavor. For dairy-free, use olive oil or a plant based butter.
- Heavy whipping cream – just a little cream creates a smooth, luscious texture and adds a savoriness. For dairy-free, use your favorite milk alternative, more butter or coconut cream.
- Garlic powder – compliments the peppery flavor of the rutabaga. Omit for low-FODMAP.
- Salt and pepper – brings the flavors together. I like to use kala namak black salt for its incredible flavor.
Instructions
Cut the off the top and bottom of the rutabaga. Then peel using a vegetable peeler.
Chop into 1 inch pieces.
Cook the rutabaga. See below for my favorite cooking methods.
Place the cooked cubes into a food processor or blender.
Add the remaining ingredients.
Process for about 10 seconds, until smooth and creamy.
Adjust salt and pepper to taste.
Expert tips
- I like to stop in the middle of processing to scrape down the sides for even texture
- If the puree is too watery or separates, stir in a tablespoon or two of almond flour. After a few minutes, the flour should absorb the excess liquid.
- Processing or blending will cause the puree to cool down a bit. Consider microwaving for about 30 seconds before serving.
How to cook rutabaga
There are many ways to cook rutabagas, but I have a few favorite methods.
- Pressure cooking – use your stovetop pressure cooker or Instant Pot. Pressure cooking is faster and helps to retain flavor and nutrients. Rutabagas take only 5-10 minutes to cook at high pressure. They’re al dente at 5 minutes and very soft at 10 minutes. For this recipe, I cooked for 10 minutes.
- Boiling – this seems to be the most popular method in many recipes, but some of the flavor is lost in the cooking water. In a large stockpot, add the cubes and cover with water. Boil until fork tender, about 30 minutes. If using this method, I like to cut the chunks into smaller cubes so they cook faster.
- Steaming – put the cubes into the steamer and steam until fork tender, about 30 minutes. Like the boiling method, I like to cut the chunks into smaller cubes so they cook faster.
How to serve
After processing, place in a serving bowl and top with melted butter, fresh herbs and a pinch of salt and pepper. Here are a couple of my favorite ways to serve pureed rutabagas.
- Side dish – pair this with any main course. It’s just so good with Roast Chicken, Baked Steelhead or Smoked Leg of Lamb.
- With toppings – try topping with melted butter, olive oil, sour cream and chives, fresh herbs and/or crispy crumbled bacon
- Base for stir frys or sautéed veggies or stews – top with a Mediterranean Stir Fry, Pisto Manchego or savory Irish Stew
How to store
Store in the refrigerator in a sealed container for up to 4 days.
If there is some separation of liquid, simply stir it in before re-heating.
Variations and add-ins
- Add cheese – blue cheese, asiago or parmesan are so good
- Fresh herbs – chives, dill, thyme, oregano, basil, green onion are all great options
- Roasted garlic – adding roasted garlic to the puree is outstanding. For low-FODMAP add a touch of garlic-infused olive oil.
- Low-carb mashed potatoes – if you have room in your macros for some extra carbs, you can replace some of the rutabaga with cooked potatoes
FAQ
Yes, they can be eaten raw. However, they are typically covered in wax to extend their shelf life in the store and should be peeled before eating. The flesh is quite hard, so they should be shredded or finely diced if eating raw.
Yes, it is a keto-friendly vegetable when eaten in moderation. 100g serving (about 3.5 ounces) contains about 4g net carbs.
Yes, it is low-FODMAP in about 1 cup servings. Larger servings contain higher levels of sorbitol.
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
📖 Recipe
Rutabaga Puree
Ingredients
- 2 pounds rutabaga (about 2 large. 2-3 pounds is also fine)
- ¼ cup heavy whipping cream (coconut cream or plant-based alternative)
- 2 tablespoons butter (olive oil or plant-based alternative)
- ½ teaspoon salt (I like to use Kala Namak black salt)
- ¼ teaspoon garlic powder (omit for low-FODMAP)
- ⅛ teaspoon black pepper
Instructions
- Cut the off the top and bottom of the rutabaga. Then peel using a vegetable peeler.
- Chop into 1 inch pieces.
- Cook the rutabaga. See Notes for my favorite cooking methods.
- Place the cooked cubes into a food processor or blender.
- Add the remaining ingredients and puree for about 10 seconds, until smooth and creamy.
- Adjust salt and pepper to taste.
Notes
How to cook rutabaga
There are many ways to cook them, but I have a few favorite methods: Pressure cooking – use your stovetop pressure cooker or Instant Pot. Pressure cooking is faster and helps to retain flavor in nutrients. Rutabagas take only 5-10 minutes to cook at high pressure. They’re al dente at 5 minutes and very soft at 10 minutes. For this recipe, I cooked for 10 minutes. Boiling – this seems to be the most popular method in many recipes, but some of the flavor is lost in the cooking water. In a large stockpot, add the cubes and cover with water. Boil until fork tender, about 30 minutes. If using this method, I like to cut the chunks into smaller cubes so they cook faster. Steaming – put the cubes into the steamer and steam until fork tender, about 30 minutes. Like the boiling method, I like to cut the chunks into smaller cubes so they cook faster.Expert tips
- I like to stop in the middle of processing to scrape down the sides of the food processor or blender for even texture.
- If the puree is too watery or separates, stir in a tablespoon or two of almond flour. After a few minutes, the flour should absorb the excess liquid.
- Processing or blending will cause the puree to cool down a bit. Consider microwaving for about 30 seconds before serving.
See post for variations, add-ins and storage instructions.
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
Comments
No Comments