Delicious Scandanavian Mashed Rutabagas Recipe
In Scandinavia, we take our root vegetables seriously. And when it comes to kålrotstappe, or mashed rutabagas, we don’t mess around. The traditional recipe calls for butter and sour cream, but as a vegan chef, I have created a plant-based version that tastes just as good, if not better.
Mashed rutabagas are often overlooked in American cuisine, but they are the star of the show in Scandinavian kitchens. These hearty root vegetables boast a sweet and earthy flavor that pairs perfectly with savory dishes like roasted vegetables and grilled meats.
This recipe for vegan mashed rutabagas is an easy and delicious way to add more veggies to your diet while also enjoying a traditional Scandinavian dish. Plus, it’s low in carbs and perfect for anyone following a keto lifestyle. Trust me, once you try these mashed rutabagas, you’ll wonder why you ever settled for plain old mashed potatoes.
Why You’ll Love This Recipe
Julia Child once said, “people who love to eat are always the best people.” And if you’re reading this, chances are that you’re one of these fantastic people. Let me tell you, dear reader, why you’ll love this Kålrotstappe or Scandinavian Mashed Rutabaga recipe – the traditional way Scandanavians have been preparing mashed root vegetables for eons.
Firstly, let’s talk about taste. In a world where we are bombarded by a million different flavors and culinary trends, sometimes it’s nice to enjoy something simple yet satisfyingly delicious. Enter this recipe – there’s something about mashed rutabagas that creates an irresistible sweetness when cooked well with a touch of sea salt and butter (or in our case, olive oil). The taste is unique compared to mashed potatoes or roasted squash; it’s a lighter but creamy flavor that will have you coming back for seconds (or thirds).
Secondly, this recipe is perfect for those who follow low carb or keto diets. You can indulge in some comfort food without sacrificing your health goals. Rutabagas are lower in carbs than potatoes or turnips, making them an excellent option to include in your plant-based and low-carb diet.
Lastly, it’s quick and easy to make! With just four ingredients (rutabaga, potato, olive oil, and sea salt), it won’t take long to whip up this delicacy. Plus, the leftovers reheat so well. It means you can save time in the kitchen without compromising on quality or flavor.
So, there you have it – all the reasons why you’ll love this recipe. It’s simple yet satisfyingly delicious; it’s low carb-friendly while being indulgent enough even for picky eaters! Try making Kålrotstappe and see if it doesn’t live up to your expectations of the best mashed rutabaga recipes out there!
Ingredient List
Below is what you need in order to make the best mashed rutabagas:
Main Ingredients:
- 2 large rutabagas, or 3 medium ones, peeled, chopped
- 1 medium potato (like Yukon gold), peeled, chopped
- 1/4 cup of olive oil
- 1 tablespoon of sea salt
Optional Ingredients for Serving:
- Vegan butter
- Vegan sour cream
Note: Rutabaga is a root vegetable that has a flavor that can be described as a cross between that of cabbage and turnips. This low carb veggie can be roasted, cooked in stews or soups, or mashed like potatoes. Although it’s not quite the same as mashed potatoes, it makes an excellent substitute if you’re looking for something different but still hearty.
Now let’s move on to the next section to learn why you’ll love this recipe!
The Recipe How-To
Step 1: Gather the Ingredients
To make the best mashed rutabagas, we’ll need some peeled and chopped rutabaga and potato. We’ll use a potato to balance out the sweetness of the rutabaga as well as add creaminess. We’ll also need some olive oil, which will help make the mash smooth and silky. Lastly, we’ll need some sea salt to give the dish some seasoning.
Step 2: Cook the Rutabaga and Potato
Place the chopped rutabaga and potato in a large saucepan and cover them with water. Add a pinch of sea salt, then bring the water to a boil. Reduce the heat to medium-low and let it simmer for about 20-25 minutes until they become soft.
Step 3: Mash It All Together
Drain the vegetables and transfer them back to the saucepan. Add 1-2 tablespoon(s) of olive oil and season with more sea salt according to your taste preference. Using a potato masher, blend everything together until they reach your desired consistency.
Step 4: Enjoy!
Mashed rutabagas taste like a cross between squash and turnips. They are one root vegetable that is good not just for ~vegan~ people following a low-carb or keto diet, but for everyone looking for alternative ways to cook rutabaga. They are perfect on their own or as a side dish with protein-heavy mains such as sautéed mushrooms or roasted Tofurky slices.
That’s it! This recipe is best served hot out of the saucepan, but leftovers can be stored in an airtight container in the refrigerator for up to three days.
Enjoy making this traditional Scandinavian recipe, and happy cooking!
Substitutions and Variations
Just because this recipe is for traditional Scandinavian mashed rutabagas or kålrotstappe, doesn’t mean that you can’t experiment a bit and make it your own. Here are some simple ideas to help you add some extra flavor and personal flair:
– You can swap out the potato for other root vegetables like turnips or squash. This will give your dish a different texture and flavor profile.
– To make this recipe low-carb or keto-friendly, simply replace the potato with cauliflower. You’ll still get that creamy texture, but with fewer carbs.
– If you’re looking to keep this recipe vegan, consider using vegan butter instead of olive oil. This will give it a richer taste.
– For an extra indulgent version of this recipe, add a dollop of sour cream on top. Not only will it add tanginess to the dish but also a punch of flavor to break the monotony of same-tasting bites.
– Add some roasted garlic cloves to the peeled chopped rutabaga while boiling. It will impart a sweet and earthy flavor to the entire dish.
There are many ways to experiment with mashed rutabagas, so don’t be afraid to get creative with your own variations!
Serving and Pairing
Once you have a steaming bowl of kålrotstappe, you don’t need much else to make a filling meal. However, there are some fantastic ways to complement the buttery and slightly sweet taste of this mashed rutabaga alongside other vegan dishes.
I find that serving kålrotstappe with veggie meatballs, roasted vegetables, or seitan steaks works well. But, if you’re in a hurry, you could add some vegan sausages or sliced tofu to your plate. I love how this dish pairs with hearty lentil soup or a kale salad dressed in creamy tahini sauce.
If you prefer something zesty on the side, consider making a tangy beetroot salad or pickled cucumber and dill. Both these side dishes complement the sweetness of the rutabaga well without diminishing its unique flavor.
For those who crave some extra crunch, top this root vegetable mash with roasted seeds – pumpkin seeds are my favorite choice because they are nutty and tasty. Alternatively, drizzle over some lovely garlic and herb-infused olive oil for an additional savory treat.
Don’t forget a sprinkle of quality sea salt at the end to draw out all the flavors; it will enhance every bite of this Scandinavian classic!
Make-Ahead, Storing and Reheating
When it comes to making-ahead, storing and reheating kålrotstappe, there are some simple steps you can follow to ensure the best outcome.
If you have any leftovers, they can be stored in an airtight container for up to three days in the refrigerator. When reheating, it is recommended to use a saucepan on low-medium heat or a microwave-safe dish with a lid on medium power. Be sure to fluff the kålrotstappe with a fork before reheating so that it heats evenly and doesn’t clump together.
To make-ahead, you can prepare the mashed rutabagas up to two days in advance and store them in the refrigerator until ready to reheat. This is especially helpful if you’re planning a meal or gathering and want to save time on the day of.
If you’re wanting to freeze leftover kålrotstappe, it’s important to note that frozen mashed rutabagas may have a slightly different texture when thawed and reheated. It may become slightly watery or lose some of its creaminess, but it will still taste delicious. The best way to reheat frozen kålrotstappe is by transferring it from the freezer to the refrigerator 24 hours before reheating.
Overall, kålrotstappe is a great option for make-ahead meals and leftovers. With these tips in mind, you can enjoy this traditional Scandinavian dish throughout the week without any fuss.
Tips for Perfect Results
To make the best mashed rutabagas, there are some tips and tricks you should follow. Here are my top recommendations for perfect results every time:
Firstly, it’s essential to use high-quality ingredients, especially when making a simple recipe like this one. Be sure to choose fresh rutabagas, potatoes, and olive oil.
Next, start by peeling and chopping the root vegetables into small cubes of the same size to ensure even cooking. This is crucial because smaller pieces cook faster and more evenly.
Also, when cooking the rutabaga pieces, be sure not to overcook them – this can make the finished dish taste bitter or lose its distinct flavor. Instead, cook until tender but firm so that the flavor remains intact.
To make the mashed rutabagas creamy, add more olive oil or vegan butter than you think you need. Start with a tablespoon at a time and taste as you go. You can also add a dollop of vegan sour cream or milk substitute to enhance the taste and texture.
Be sure to season your mashed rutabaga with sea salt to taste progressively as you do not want it too salty. Start with a pinch at a time until it reaches your desired flavour.
Lastly, do not hesitate to experiment with additional ingredients or spices based on your preferences. Consider adding roasted squash or turnips for an added veggie boost or topped with green onions for added zing!
By following these tips and using high-quality ingredients in your kålrotstappe traditional recipe, you’re sure to enjoy the best mashed rutabagas—an excellent low-carb substitution for mashed potatoes that taste just as delightful without expanding your waistline!
FAQ
Now, let’s take a moment to address any frequently asked questions about this delicious Kalrotstappe recipe. This dish is unique and traditional; therefore, some doubts might arise when putting it together. But fear not, I’m here to help you perfect the recipe with ease. Below are the answers to some common queries that people have about the recipe.
Does mashed rutabaga taste like potatoes?
Rutabagas belong to the family of root vegetables and have a bitter taste which is akin to that of carrots, but less sweet. They are a hybrid of turnips and cabbage and when cooked, they acquire a sweet taste similar to that of potatoes. It is best to choose rutabagas that are firm, smooth, and heavy.
What is the best way to eat rutabaga?
Potatoes can be consumed in their raw state, but are commonly roasted or boiled and mashed, oftentimes blended with other root veggies. They are usually incorporated into casseroles, stews, and soups. These tubers are enriched with vitamin C, offer a considerable amount of potassium, and possess a high fiber content.
What does rutabaga go well with?
The ingredients that we will be working with today include various dairy products such as milk, butter, cream, cream cheese, and Parmesan cheese. We will also be using fresh produce like apples, pears, carrots, parsnips, onions, potatoes, and sweet potatoes. In terms of spices, we have an array of options to work with such as rosemary, garlic, paprika, nutmeg, cinnamon, olive oil, molasses, black pepper, mustard, and brown sugar. Lastly, we will not be incorporating any savory ingredients like eggs, beef, poultry, pork, or lamb into our recipe as we will be creating a vegan dish.
Bottom Line
In conclusion, this Scandinavian Mashed Rutabaga recipe is a delightful addition to any vegan meal. As a root vegetable, mashed rutabagas are low in carb and provide an excellent source of vitamins and minerals. This recipe is easy to make, with only a few simple ingredients required. The creamy texture of the dish is enhanced with olive oil, sea salt, and potato; giving it a great taste just like mashed potatoes.
Whether you’re looking for a keto-friendly, gluten-free or dairy-free option, this recipe is versatile enough to cater to your dietary needs. You can also experiment with different substitutes such as using sour cream instead of butter 1 or roasting rutabaga for added flavor.
Mashed rutabagas are an excellent alternative to mashed potatoes and this recipe will not disappoint! Try serving this dish alongside grilled vegetables or with any hearty vegan main course. With these helpful tips and tricks, you can enjoy the best-mashed rutabaga recipe in no time!
Kalrotstappe, Scandanavian Mashed Rutabagas (Vegan) Recipe
Ingredients
- 1 1/2 lbs rutabagas
- 1 large potato
- 1 teaspoon sea salt
- 3 -4 tablespoons almond milk
- salt and pepper
Instructions
- 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.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.