Mashed Rutabaga with Butter, Garlic, and Sage

There is a time and a place for creamy mashed potatoes, but truthfully I often just opt for that side dish to soak up the sauce or gravy I serve with my main dish!  In this case, with our American Thanksgiving this week, the main protein is turkey and gravy.  So, here is my fun alternative for you all, especially if you are not a huge fan of potatoes. Rutabaga, called “swede” in most places outside of North America, is a very underused cruciferous vegetable, but loaded with nutrition.  I also find it very tasty!

It is packed with a diverse array of antioxidant compounds, which assist in boosting your immune system and even preventing cancer, especially colo-rectal.  These little vegetables have a high fiber content like all cruciferous ones do, which aids in improves digestion.  They also have vitamins and minerals which are beneficial in preventing osteoporosis and diabetes. The potassium in the rutabaga also aids in heart health and lowering blood pressure.

In this simple recipe I added garlic, sage, and some dairy.  If you’d like to skip out on the dairy, this recipe can be made completely vegan by substitute the butter for coconut oil, olive oil, or avocado oil.  The half & half can be replaced with coconut milk or skipped all together and the parmesan cheese accent is completely optional!

Serves 4 (or 8 1/2 cups servings)

Ingredients

  • 4 cups peeled rutabaga cut into small cubes (this is approx two 4-5″ vegetables)
  • 2 small garlic cloves or 1 large, crushed
  • 2 Tbs butter
  • 4-6 sage leaves
  • 1/4 cup half & half
  • 2 Tbs freshly grated parmesan cheese
  • 1/2 tsp sea salt
  • black pepper to taste
  • 1/4 tsp each of oregano and parsley

Directions

  1. Place cubed rutabaga in a pot, add water to top of rutabaga as well as salt.
  2. Bring to a boil.
  3. Then lower temperature and let simmer for about 20 minutes until rutabaga is tender when poked with a fork.
  4. While rutabaga cooks in a skillet you’ll cook your garlic and sage.
  5. Add butter (or oil) to skillet along with sage and garlic
  6. Heat on med low heat, being careful not to burn.  Heat just until garlic is translucent and sage is a little crispy. Then remove from heat.
  7. Once rutabaga is cooked, drain water.
  8. Add your butter, garlic and sage mix to the pot and mash with a potato masher.
  9. When all lumps are out add in half & half if using. If you want it creamier just add more half and half.
  10. Stir in pepper to taste
  11. Place mashed vegetables in a serving dish.
  12. In a small dish mix parmesan and herbs.  You can either sprinkle on top or stir in!