Rutabaga Puree

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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.

Prep Time20

Cook Time10

Total Time30

Course: Sides

Cuisine: American

Diet: Gluten Free

Method: Stove

Special Diet: AIP, Keto, Low-Carb, Low-FODMAP, Paleo, Whole30

Servings: servings

Calories: 123kcal

Author: Tracey Hatch-Rizzi

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

US Customary - Metric

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