Scrape carrots and peel off wax surface from rutabagas.
Cut rutabagas into 1/4-inch chunks and cut carrots into 1/2-inch pieces.
Drop into boiling pot of water and cook until vegetables are soft.
Drain pot and mash all the ingredients, adding the black pepper and onion powder.
Serve in a bowl (like mashed potatoes) with butter.
Place bacon in a skillet over medium heat; cook and stir until crisp, about 10 minutes. Remove bacon from skillet, reserving 1 to 2 tablespoons bacon grease, to your preference.
Bring a large pot of water to a boil. Cook rutabagas in the boiling water until very tender, 15 to 20 minutes. Drain rutabagas and return to the pot.
Mix reserved bacon grease, butter, salt, and pepper into rutabagas; blend using an electric mixer until smooth. Stir chopped bacon into the rutabaga mixture.
Peel the rutabagas and potato, slice the rutabagas and keep the potato whole. Place them into a saucepan of cold, salted water (just enough to cover them.).
Bring to a boil then a medium simmer and cook until tender, about 25-30 minutes.
Carefully pour off the water and let any remaining moisture steam off.
Mash the potato and rutabagas together, salt and pepper to taste, and add the almond milk until the mixture has a nice creamy consistency. Reheat and serve hot.
Peel rutabagas and slice thinly.
Put in medium saucepan and cover with water.
Boil until tender, 30-45 minutes.
Mash then add sour cream, margarine and salt
Eat and enjoy.
Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
Reduce heat and simmer until rutabagas are soft, about 20 minutes.
Drain and mash the rutabagas.
Meanwhile, soak the bread crumbs in the cream.
To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
Combine the cream mixture with the mashed rutabagas.
Butter a 2-1/2 quart casserole dish.
Turn the rutabagas into the casserole and dot with the butter.
Bake at 350F for 1 hour or until lightly browned on top.
50/50 mix of mashed potatoes and mashed rutabagas and/or mashed carrots.
Cooking the rutabagas in lightly salted water until just soft (about 15 to 20 minutes depending on slice size).
Mix the rutabagas, sweetener, cinnamon, salt, and cream with half of the butter until smooth with an electic mixer.
Spoon into a lightly greased casserole dish and smooth the top.
Bake, uncovered, at 350\u00b0F for 30 minutes and melt the remaining butter and set aside.
After the 30 minutes, sprinkle the pecans over the top and drizzle with the melted butter.
Bake for an additional 15 minutes.
br>Combine the broth, potatoes, rutabagas, parsnips, garlic, and bay leaf
In large pot, bring potatoes, rutabagas and enough salted water to cover to a boil. Reduce heat and simmer 20 minutes, or until potatoes and rutabagas are fork-tender; drain.
Transfer to large bowl. Using hand masher or potato ricer, mash potato mixture until smooth. In pot over medium-high heat, warm buttermilk and butter for 1 minute, or until hot.
Stir hot buttermilk mixture into potatoes. Fold in chives; season with salt and pepper, if desired.
Peel and cube the rutabagas.
Boil until tender; drain. Add the butter and sugar.
Beat with a mixer until mashed. Season to taste.
ore during cooking.
Peel rutabagas and cut into 1/2
eel and finely chop the rutabagas and carrots. Add to the
Carefully peel wax and skin from rutabagas.
Slice into 1/2 inch rounds.
Place stack of rounds on board and dice into 1/2 inch cubes.
Bring water, rutabagas, and salt to a boil.
Simmer gently 45 minutes to one hour.
Drain and serve in warmed covered dish.
dd vanilla seeds to the mashed rutabaga. (Discard the bean or
Peel, cut and boil rutabagas until done.
Drain and mash.
Add butter, salt and pepper to taste.
Mix milk, eggs, brown sugar and farina and pour over rutabagas in a buttered casserole dish. Sprinkle bread crumbs over top and dot with butter.
Bake at 350\u00b0 for 35 to 40 minutes.
arlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes
Wash rutabaga and pare thinly.
Cut into 1/2-inch cubes.
Heat butter in a 10-inch skillet until melted.
Add rutabagas.
Cook, uncovered, over medium heat, stirring frequently until light brown on all sides, about 10 minutes.
Sprinkle with brown sugar, water and salt.
Cover and simmer over low heat stirring occasionally until tender, about 20 minutes.
Boil the rutabagas in water until tender. Drain and mash.
Add other ingredients, reserving 1 tablespoon cheese (use more or less cheese depending on how large your roots are, how well you like cheese, and how well you like rutabaga!) and combine thoroughly.
Place in shallow baking dish, sprinkle with cheese, and bake at 350F until cheese on top is toasted.
Peel and slice rutabagas.
Cook uncovered in boiling water until tender.
Season with salt, margarine, lemon juice and parsley.
Cut up bacon; saute in large stewer until tender.
Pour in diced rutabagas.
Add salt, pepper and sugar.
Pour water on top; let come to a boil, then lower to medium heat.
Cook about 30 minutes.