Day 33: Mashed Rutabaga & Apple ♥

Mashed Rutabaga & Apple
A silky smooth 'mash' of rutabagas and apples. Gorgeous color.

~recipe & photo updated 2011~

2005: Who knew it would work out so well?! I was just using up the leftover rutabagas in the fridge!

Tonight's big lesson: Just because you don't so much like rutabagas cooked one way, (Glazed Rutabagas, say) doesn't mean you won't love them another way (mashed like tonight, say). And this means that just because you don't like [pick one: eggplant, zucchini, broccoli] cooked one way doesn't mean you won't like [pick one: eggplant, zucchini, broccoli] cooked another way.

Mashed Rutabaga & Apple is really, really good -- and if you liked Mashed Potatoes & Carrots, you'll love this, too. I imagine it best served in the fall, with roast pork, I think.

2010: Once again, I adored this combination of a vegetable and fruit. It is sooo smooth. In fact, don't drain the mixture and include the cooking water when sending through the food processor, it could be a soup.


Hands-on time: 15 minutes
Time to table: 50 minutes
Makes 5 cups

2-1/2 pounds rutabaga, (to yield about 2 pounds after peeling)
3 cooking apples (see TIPS)
2 tablespoons butter
1 tablespoon maple syrup
Generous salt & pepper

Fill a large pot with water to cover rutabaga and apple, bring to a boil over MEDIUM HIGH. While water heats, slice the heavy skin off the rutabagas, cut the flesh in a half-inch dice. Add to boiling water and let return to a boil. Reduce heat to MEDIUM, cover and cook until soft, about 20 minutes. Meanwhile, peel (see TIPS) and chop apples. Once rutabagas are soft, add apples and cook another 10 minutes. Drain in a colander and transfer to a food processor. Add butter and maple syrup, process until quite smooth. Taste, season with salt and pepper. Serve immediately.

If you're unsure which apples are good for cooking, check the signs at the supermarket. If all else fails, avoid any "Delicious" apple, nearly all others will work great.
Most times, I leave apple skins on -- it saves time, the texture contrast is usually good, the fiber is good for you, etc. So I left them on tonight, too. But next time I will peel the apples before cooking. Even in a Cuisinart, the remaining skins detracted from the overall texture.

~ Rutabaga & Butternut Squash Purée ~
~ Scalloped Swedes & Finns ~
~ more rutabaga recipes ~
from A Veggie Venture

© Copyright Kitchen Parade 2005

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.