In my last post I was trying to recreate hash browns using Rutabagas. Today I will recreate the old standby, mashed potatoes. Even though the Rutabaga is not quite as low carb as I thought it was, its still a decent vegetable for this process. For the same volume as this recipe, 300g, Cauliflower is 16 carbs, 8 fiber. Potatoes come in at 54 carbs and 4 fiber and Rutabagas come in at 24 carbs and 8 fiber (all per MFP). So this recipe has more carbs than just using cauliflower but far less than actual potatoes.
Start by skinning the Rutabaga and chopping it into cubes. They don’t have to be as small as this. I prechopped the rutabaga for my breakfast rutabaga hash browns so they were already small. Bring to a boil and simmer until soft. This means you can fork it and the cube falls off the fork.
Throw the Rutabagas into your food processor with the chopping attachment installed. Pulse it until the Rutabagas are broken into small pieces.
Here is the chopped Rutabagas. At this point, I threw in some sour cream, cheese and butter and pulsed it again. Once that was melted and incorporated, I removed the blade and folded in some bacon. You can put whatever you want into your mashed Rutabagas. Other ideas could include green onions, cream instead of sour cream, etc.
Here is the final product, plated with some pork carnitas! Enjoy!!
- Serves: 4
- Serving size: 1
- Calories: 334
- Fat: 28
- Carbohydrates: 9
- Fiber: 3
- Protein: 11
- 400 g Peeled, Cubed Rutabagas
- 8 Tbsp Sour Cream
- 4 Oz. Shredded Cheddar Cheese
- 4 Tbsp Butter
- 2 Slices Bacon
- Peel the Rutabaga and cut into cubes
- Place in a pan and cover with water
- Boil Rutabagas and reduce to simmer
- While Rutabagas are cooking, fry up two slices of bacon
- Rutabagas are done when you fork them and they slide off the fork
- Place Rutabagas into a food processor and mix
- Add cheese, sour cream and butter and process more
- Fold in crumbled bacon with a spatula