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creamy mashed rutabaga with olive oil, lemon and herbs

mashed rutabaga with olive oil, lemon and herbs recipe

This is an extra flavorful, creamy mashed rutabaga recipe that’s filled with bright lemon zest, fragrant herbs, and nutty parmesan. It’s balanced with a touch of cream and butter, then drizzled with a peppery, herbed olive oil topping.

Scale

Ingredients

mashed rutabaga

  • 3 lbs rutabaga (about 3 medium sized ones), peeled, cut into 1-inch cubes
  • 2 garlic cloves, peeled
  • 5 thyme sprigs
  • 2 bay leaves
  • 3 1-inch wide strips of lemon zest
  • kosher salt
  • freshly ground black pepper
  • 6 tbsp unsalted butter, melted
  • 1/2 cup (plus more, if needed) heavy cream (whole milk works for a lighter, less rich mash)
  • 1/2 cup grated parmesan

herb topping

  • 1/4 cup finely chopped fresh parsley
  • 1 tbsp finely chopped fresh thyme
  • 1 tbsp finely chopped fresh sage
  • 1 lemon (for 1 tsp zest and 1 tbsp juice)
  • 1/3 cup extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • flaky salt, for sprinkling (such as Maldon)

Instructions

  1. Place rutabaga, garlic, thyme, bay leaves and lemon zest in a large pot. Cover with about 1 inch of water, then bring to a boil and reduce to a gentle simmer. Season generously with salt and freshly ground black pepper and cook until rutabaga is very tender, 35- 45 minutes.
  2. Meanwhile, prepare herb topping. Combine parsley, thyme, sage, 1 teaspoon lemon zest, 1 tablespoon lemon juice and olive oil in a small bowl and season with salt and freshly ground black pepper. Set aside.
  3. When fully cooked, drain rutabaga then carefully remove thyme sprigs, bay leaves and lemon zest and discard. Return rutabaga and garlic to pot. Turn heat to low and cook off the extra liquid, stirring occasionally, about 3 minutes.
  4. For a really smooth mash, run the rutabaga through a potato ricer or puree in a food processor, then return to pot. Stir in butter, heavy cream and parmesan. Alternatively, toss in butter, heavy cream and parmesan and mash until mostly smooth. Taste and adjust seasoning if needed. 
  5. Transfer to a large serving bowl. Use the back of a spoon to create swirls on the surface, then spoon herb oil over top. Sprinkle with flaky salt and freshly ground black pepper.

Notes

  • Mashed rutabaga can be made up to 6 hours ahead (before drizzling with herb oil). To warm, stir over low heat with a splash or two of cream, if necessary. 
  • It will keep up to 4 days, covered in the refrigerator.

Nutrition

Keywords: mashed rutabaga