Creamy Rutabaga No-Potato Mash (Gluten and Dairy Free)

When embarking on the GAPS healing protocol several years ago, I took on the adventurous task of learning about new foods on my accepted list. All grains, beans, potatoes, and processed foods were out of my diet. Enter new and unusual vegetables! Turnips were among my first samplings. Then, I discovered rutabagas. I fell in love and I’ve been eating them ever since.

Creamy Rutabaga No-Potato Mash

Rutabagas (pronounced “root-uh-beg-us”) are a wonderful root vegetable from the brassica family (with broccoli, cauliflower, and cabbage). They are not as sweet as carrots, but neither are they as sharp as turnips. We enjoy rutabagas in soups and steamed or sautéed with other vegetables. I believe they are undervalued in the culinary world and certainly by the average American, and I’m here to declare that rutabagas are nutritious and delicious!

Mashed rutabagas are a perfect substitute for mashed potatoes, as this simple recipe implies. If you have an allergy to potatoes or are trying to reduce your starch intake, then this yellowish root veggie is for you. They are easy to find in the grocery store, usually next to the turnips and other tuberous vegetables, like cassava root and celeriac. They are abundant at the farmers’ market in the late summer, fall and winter seasons. They are also easy to grow in our Northwest climate. We have had successful rutabaga crops from our garden the last three years.

rutabagas in bowl

Creamy Rutabaga No-Potato Mash (Gluten and Dairy Free)

Ingredients

  • 5 medium-sized rutabagas
  • 1 cup of coconut milk (1/2 can)
  • sea salt to taste

Directions

  1. Cut rutabagas into small pieces.
  2. rutabagas chopped in panBoil in water for about 30-40 minutes, until rutabagas are soft and tender.
  3. Pour off water and place rutabagas in a food processor or blender with coconut milk and sea salt.
  4. Mix until desired consistency.
  5. If you prefer more flavor, add a single spice while mixing. Garlic, ginger or turmeric are all excellent choices.
  6. Serve hot as a side dish with steak or chicken and other vegetables, or enjoy by itself. Yum!

5.0 from 1 reviews
Creamy Rutabaga No-Potato Mash (Gluten and Dairy Free)
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 5 medium-sized rutabagas
  • 1 cup of coconut milk (1/2 can)
  • sea salt to taste
Directions
  1. Cut rutabagas into small pieces.
  2. Boil in water for about 30-40 minutes, until rutabagas are soft and tender.
  3. Pour off water and place rutabagas in a food processor or blender with coconut milk and sea salt.
  4. Mix until desired consistency.
  5. If you prefer more flavor, add a single spice while mixing. Garlic, ginger or turmeric are all excellent choices.
  6. Serve hot as a side dish with steak or chicken and other vegetables, or enjoy by itself. Yum!
Notes
If you’d rather not use coconut milk and can tolerate dairy, then grass-fed butter is a wholesome “creamy” alternative.

 

rutabagas from garden July 2014

Rutabagas freshly-harvested from our garden last year.

Enjoy my Creamy Rutabaga Mash!

After all, rutabagas are my favorite root vegetable. Let me know if you like them too.

This entry was posted in Dairy-Free, Gluten-Free, Grain-Free, Paleo, Real Food, Recipes, Vegetables. Bookmark the permalink.

7 Responses to Creamy Rutabaga No-Potato Mash (Gluten and Dairy Free)

  1. Yum, yum! I like all the root vegetables we get in our CSA, but I usually chop them and bake them on a baking sheet so I can’t tell which is which when I eat them. I also get them confused. This sounds good!
    Create/Enjoy recently posted…The easiest DIY facial cleanser ever: the oil cleansing method in actionMy Profile

  2. Shelly says:

    We don’t usually eat rutabaga. I know I’ve ate them before but it’s been a while. I’m going to have to give your recipe a try it looks yummy. Thanks for sharing it at the Tuesday Garden Party.
    Shelly recently posted…Cutting Back Without Cutting Out FoodsMy Profile

  3. Catherine says:

    I’ve never actually cooked a rutabaga. I’m not a big turnip fan, but if these are a little sweeter, I’d be happy to give them a try!
    Catherine recently posted…Family resemblanceMy Profile

  4. Thank you for this recipe! They look delicious! I really miss mashed potatoes, since they give me headaches. But rutabaga is cheap and I can eat it!
    Chloe @ How We Flourish recently posted…GAPS Milkshake Recipe – Detoxifying DrinkMy Profile

  5. Erin says:

    Yum! That looks like a great side!

  6. Dayna Barnes says:

    Currently I can’t eat potatoes, so was eager to find some sort of filling veggie, and this certainly is delicious. I tried with many different herbs/spices, and so far my favorite are garlic, chili, cajun spice blend, and regular Mrs. Dash (the last 2 were quite a surprise). Thanks for the recipe!

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