This month’s “Savor Cooks” recipe features rutabaga. Try our recipe for Thai Curry Mashed Rutabagas.
Rutabagas look similar to turnips, but have a more golden-and-purple hue as supposed to white-and-purple, and they often appear more gnarled. Nevertheless, the taste is slightly milder than a turnip’s sharper bite.
Rutabagas can be used alone in recipes or in combination with a variety of root vegetables.
Root vegetables abound in the winter months, so we have featured many varieties in our past Savor Cooks series. Here are some favorites:
· Indian Spiced Turnip Tomato Curry
· Roasted Rainbow Roots with Chestnuts
· Jicama Fries with Chipotle Lime Yogurt
Recipe
Mashed potatoes are a common staple on fall and winter holiday menus. Tradition is nice, but sometimes it is fun to bring new vegetables and bolder flavors to the table. This recipe still uses some butter for richness, but swaps out the potatoes in exchange for rutabagas, and uses coconut milk, Thai red curry paste and turmeric for a warm taste and color.
The key to this recipe is to taste and adjust the seasoning as desired. Some prefer stronger flavors while others may want things toned down. Start with smaller amounts of spices and flavors as suggested below, and gradually add more to taste.
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