I always love to try new food products that I see at the grocery store. The other day, in the produce section, I noticed a strange looking veggie called a rutabaga. I had, of course, heard of them before but realized that I had never actually eaten it before. So I did a little research and found out that they are related to the turnip and can be used similarly to potatoes – so I gave Mashed Garlic Rutabagas a try and they were a total hit.
What is amazing about rutabagas is you can get the same creamy texture as a potato but with a QUARTER the carbs! Yes you read that right – one -fourth the carbs as a potato. That means that you can stay on Keto no problem with this side dish! And they appear to be just as versatile as a potato – going to to be making fries, chips, and using them in soups next!
I served this side dish with Lemon Garlic Pork Chops – a super easy to make pork main dish. It’s all about the marinade, the longer you let it sit the more flavor you get. So it’s perfect for when you know you won’t have much time after work – you can get the pork in the marinade before you start your work day.
Now Let’s Get Cookin’!
Mashed Garlic Rutabagas
- 1½ lb Rutabaga peeled and cut in ¾-inch chunks
- 1 qt Chicken Broth
- 4 Garlic Cloves minced
- 4 tbsp Butter
- 1 tsp Salt
- 1 tsp White Pepper
- ½ cup Heavy Cream
- 1 tsp Parsley
- Prepare all of the ingredients.
- In large pot over medium-high heat, add rutabagas, garlic, and chicken broth. Add enough water to cover. Place lid on top and cook for 30 minutes. Rutabagas should be fork tender.
- Drain in colander and transfer to bowl. Add butter, salt, pepper, and heavy cream. Use an hand blender to mash rutabagas and combine ingredients. If a creamier consistency is desired – use an immersion blender.
- Serve immediately with Parsley as a garnish.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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