Roasted Mashed Rutabaga (Swede)

This mashed rutabaga is made using roasted rutabaga for extra depth of flavour and a hint of maple syrup for sweetness. Creamy and delicious, it is easy to make and perfect as a low-calorie alternative to mashed potatoes.

Mashed rutabaga is the perfect autumnal and winter side dish. It involves coating pieces of rutabaga in seasoning, roasting and then pureeing until smooth and creamy. This rutabaga mash is extremely easy to make but can also be prepared in advance so it’s super convenient.

Roasting, more than any other cooking method, brings out the flavour of the swede (and improves it!) which is why I chose to use it to make this rutabaga mash. This dish has got lots of depth of flavour and a hint of sweetness making it a truly delicious side worthy of any celebration! Perfect for Thanksgiving, Christmas and beyond!

What is rutabaga

Rutabaga is also known as swede (in the UK), Swedish turnip, wax turnip, or neep. It is a winter root vegetable with edible roots as well as leaves that's closely related to the turnip and the cabbage.

The flavour of rutabaga is reminiscent of both of these vegetables but there is also a hint of the sweet potato albeit with a little bitterness. This is likely the reason it tends to be less popular than other root vegetables.

Rutabagas are harvested in October and November, but are easily stored so tend to be available in the stores throughout winter.

Is rutabaga healthy

Yes, it is! Rutabaga has half the calories and carbohydrate content of potato (though more sugar). It’s also high in vitamins, minerals, fibre and has many health benefits.

Mashed rutabaga ingredients and substitutions

• Rutabaga/swede.
• Maple syrup: use honey if preferred.
• Seasoning: I used a combination of thyme, onion granules, salt and pepper. You can also add a little paprika and garlic powder if desired (approx. ⅓ teaspoon).
• Olive oil: for coating the rutabaga before roasting.
• Milk: adjust the amount to your taste.
• Butter: helps create a richer flavour. Regular butter or plant-based spread will work.
• Yogurt: offsets the sweetness (but don't worry, the mash won't taste sour). You can use cream cheese instead.

How to prepare the rutabaga

To make this healthy rutabaga puree simply peel the rutabaga, cut it in half, then cut each piece in half again and continue cutting lengthwise until you end up with large, thick wedges. Alternatively cut the rutabaga into slices (2cm thick).

Step-by-step recipe instructions

1.Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a large baking sheet with parchment paper and set aside.

2. Cut rutabaga: Cut the rutabaga into wedges or slices, as above.

3. Coat in seasoning: Combine the maple syrup, oil, thyme, onion granules, salt and pepper and stir thoroughly. Place the rutabaga pieces in a large bowl, pour over the mixture and stir until evenly coated.

4. Arrange on baking sheet: Tip the rutabaga onto the baking sheet and spread evenly (drizzle over any remaining coating mixture). Make sure the wedges aren't too close together.

5. Roast: Place in the centre of the oven and roast for 40 minutes (or until golden and fully cooked) turning once halfway through cooking. Remove from the oven. 

6. Puree: Place in a blender along with the rest of the ingredients and puree until smooth.

7. Serve: Adjust the seasoning if needed and serve immediately (reheat the mixture in the microwave if necessary).

Serving suggestions

This creamy mashed rutabaga is delicious served with chicken, turkey or pork alongside roasted/steamed vegetables or crispy salad. It works well as an alternative to mashed potatoes.

I garnished it with chives but you can stir these right into the mash if you prefer (or omit altogether). You can also sprinkle some paprika (smoked, sweet or hot), nutmeg, coriander or cumin on top or stir into the mash before serving.

Leftover rutabaga mash can be combined with the potato topping for shepherd's pie.

How to make it vegan

This mashed swede is easy to veganise if required. Use either oat or almond milk instead of regular milk and substitute plant-based spread for butter. You can omit the yogurt (and add a little more milk) or substitute silken tofu. I recommend adding a drop of vinegar or lemon juice (approx. 1 tsp) into the mash (in place of the yogurt).

Do I have to use a blender

I used a high speed blender to ensure my rutabaga mash is as smooth and creamy as possible, but you don’t have to. Use a food processor instead or even combine the ingredients using a potato masher for a coarser texture.

Top tips

• I recommend combining the ingredients while the roasted rutabaga is still hot (easier to get a creamy finish).
• Coat the wedges in the maple-and-oil mixture thoroughly before roasting.
• Use a large baking sheet to allow the wedges plenty of room to brown evenly.
• You can make this easy mashed rutabaga in advance (the night before) and once completely cooled cover and refrigerate it. You can reheat it in the microwave or on the stove top (add a drop of milk if the mixture is too thick).
• Refrigerate for up to 3 days.
• Freeze for up to 3 months.

Other vegetable sides you might also like

• Healthy Creamy Mashed Potatoes with Spinach
• Roasted Celery Root Puree
• Mashed Roasted Carrots
• Scalloped Sweet Potatoes (No Cream)
• Hasselback Sweet Potatoes with Herbs

See also these other easy side dishes!

Recipe

Keep in touch!

If you make this mashed rutabaga recipe I’d love to know how it turned out for you. Did you make any substitutions? Do you have a favourite way of cooking rutabaga? Let me know in the comments below, thanks!

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