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:
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.
- 4 medium size rutabagas (about 2 lb)
- ½ - 1 cup coconut milk
- 2 tablespoons butter
- 2 tablespoons brown sugar
- ¼ teaspoon ground turmeric
- 1 teaspoon Thai red curry paste
- 1 tablespoon lime juice
- salt and black pepper to taste
- 1 tablespoon chopped cilantro, for serving
- Peel the rutabagas and chop into ½-inch size chunks. Add to a pot and cover with 1 inch of cold water. Bring to a boil, add a big pinch of salt, and cook until very tender, 30 to 40 minutes.
- Drain the water and either return the rutabaga to the pot with the heat off or transfer to a bowl.
- Mash the rutabaga with a potato masher while adding the coconut milk (start with smaller amount and add more to get to desired consistency), butter, brown sugar, turmeric, curry paste, lime juice and a big pinch each salt and black pepper. Taste and adjust seasoning as needed. Serve with chopped cilantro.