Roasted Rutabaga and Carrot Mash|
There are two types of people in the world - those who run away screaming at the mention of the word rutabaga and those who love it. We used to serve a dish of plain boiled and mashed rutabaga every year for those rutabaga lovers in our family, but as time went on it seemed there was a larger amount of leftover rutabaga every year and I knew it was time for a change. The solution was this rich side dish which not only mixes sweet carrots with the sometimes assertive rutabaga, it also roasts both of the vegetables with shallots and spices for a dish that will knock your family's socks off. Or at least not send them away from the table screaming!
1 pound peeled and cubed rutabagas
3 medium peeled and cubed carrots
4 sliced shallots
2 tablespoons melted butter
2 tablespoons olive oil
2 tablespoons brown sugar
3/4 teaspoon ground ginger
Pinch cayenne pepper
Freshly ground black pepper
Preheat the oven to 400 degrees and grease a large baking dish. Toss together the rutabagas, carrots, and shallots in the dish. Drizzle the butter and olive oil on top and sprinkle with the brown sugar and spices. Toss well to coat evenly. Roast until tender and browned, about 75-90 minutes. Puree the hot mixture in batches in a food processor or blender until smooth. Serve immediately, or chill and refrigerate for up to two days before reheating and serving.
Makes 6 servings.
Preparation Time: 10 minutes
Cooking Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes