Whipped Rutabaga

Whipped Rutabaga with Pan-Fried Shallots is a healthier, more flavorful version of mashed potatoes. For those who are looking to cut back on calories or just want to switch it up a bit, rutabagas are a great option.
A rutabaga is a root vegetable that belongs to the Brassicaceae family, which also includes cabbage, turnips, and mustard. It is a cross between a turnip and a wild cabbage, and it is known by various names in different regions, including swede or neep. The scientific name for rutabaga is Brassica napobrassica.
Rutabagas are typically larger than turnips and have a slightly sweet and peppery flavor. They have yellowish or cream-colored flesh and purple or tan skin. Rutabagas are commonly used in cooking and can be boiled, mashed, roasted, or added to stews and soups. They are a good source of nutrients, including vitamin C, potassium, and fiber.
In some cultures, rutabagas are a traditional part of winter cuisine and are often used in dishes like stews, casseroles, and root vegetable mashes. They are versatile vegetables that can add a unique flavor and texture to various recipes.
To make Whipped Rutabagas with Pan-Fried Shallots, start by prepping your pan-fried shallots.
Heat a sauté pan over low heat, add one cup of olive oil to the pan, one sprig of thyme, and three tablespoons of butter and allow the butter to melt completely. Add the sliced shallots to the pan and cook until the shallots have softened and are translucent. Once the shallots are translucent, turn the heat up and crisp the shallots until they are a deep brown. This happens quite quickly so don’t walk away! Remove the pan-fried shallots from the pan with a slotted spoon and spread them across a plate lined with paper towel to absorb the oil/butter.
Place your peeled and cubed rutabaga in a pot of water and cover them with water plus one inch. Over high heat, bring them to a boil and cook until they are fork tender. Once the rutabaga are fork tender, pour them into a colander to strain the water.
In the same pot you used to cook the rutabaga in, add your butter and cream and heat until the butter melts into the cream. Add your rutabaga back into the pot and mash until it resembles a mashed potato texture. Add salt and pepper to taste (about 1/2 teaspoon of each should do).
The great thing about rutabaga is you can use a food processor to whip these until they are very smooth. Because they do not have the starch that potatoes do they will not get sticky or gummy.
Pour the whipped rutabaga into a serving dish/platter/casserole then top the whipped rutabaga with pan-fried shallots just before serving.
There are so many uses for rutabaga, if you are just discovering it you should definitely try this recipe.
Enjoy your Whipped Rutabaga with Pan-Fried Shallots!