Carrots & Rutabega
📜 Collection: Unknown Twenty One | ✍️ Attribution: Unattributed | 📂 Category: Sides Discover a comforting side dish featuring boiled and coarsely mashed carrots and rutabega enriched with butter. This simple root vegetable mash offers a wholesome, flavorful addition to any hearty meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 30 mins | None | 6-8 servings |
🔪 Key Equipment
- Saucepan
- Potato masher
- Colander
- Knife
- Cutting board
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 lbs | Carrots | cut in 1” pieces |
| 1 lb | Rutabega | cut in 1” pieces |
| 3 tbsp | Butter | or oleo |
| 1 pinch | Sugar | optional |
| to taste | Salt and Pepper | S&P |
Instructions
Step 1: Boiling and Mashing
- Boil the 2 lbs carrots and 1 lb rutabega for 30 minutes or until tender.
- Drain the veggies, then mash coarse and add the 3 tbsp butter or oleo, 1 pinch sugar, and salt and pepper to taste until well incorporated.
💡 Make-Ahead & Storage: Store leftover mashed root vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or a pat of butter.
Original Recipe Scan
