Name: Roasted Mashed Rutabaga (Swede)
Prep time: 7 min
Cook time: 40 min
Total time: 47 min
Ingredients: 600 g rutabaga (weight after peeling); 1 tbsp maple syrup; 1 tbsp olive oil; ⅓ tsp dried thyme; ⅓ tsp onion granules; ⅓ tsp fine sea salt and white pepper to taste; ¼ tsp ground black pepper; 40 ml milk; 2 tbsp yogurt; 1 tbsp butter

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Roasted mashed rutabaga with a hint of maple syrup is a delicious way of serving this vegetable. Creamy, savoury and sweet, it’s easy to make and perfect as a low-calorie alternative to mashed potatoes.

Mashed rutabaga is the perfect late autumn/winter side dish. Rutabagas are harvested in October and November - just in time for the holiday season! This dish is extremely easy to make but can also be prepared in advance so it’s super convenient.

Is rutabaga healthy

Yes, it is! Rutabaga, also known as swede (in the UK), 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.

What does rutabaga taste like

Rutabaga is a winter root vegetable closely related to the turnip as well as 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, which is likely the reason it tends to be less popular than other root vegetables.

I solved the bitterness issue by simply roasting the rutabaga first and adding a touch of maple syrup into the coating mixture. It’s really quite astonishing what a difference this has made to the mash! Roasting, more than any other method of cooking, brings so much flavour out of the swede (and improves it!) and the maple syrup is exactly what this mashed swede needed to become a truly delicious side dish worthy of any celebration!

Mashed rutabaga ingredients

In addition to the maple syrup the rutabaga is also coated with a little olive oil, dried thyme and onion granules for more flavour as well as simple seasoning.

I added a bit of milk to loosen the mixture, butter for richness and yogurt to offset the sweetness (but don’t worry, the mash won’t taste sour).

How to prepare the rutabaga

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.

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 maple mixture and stir until evenly coated.

2. Tip the rutabaga onto the baking sheet and spread evenly (drizzle over any remaining coating mixture).

3. Roast for 40 minutes (or until golden and fully cooked) turning once halfway through cooking. Remove from the oven.

4. Place in a blender along with the rest of the ingredients.

5. Puree until smooth.

6. Adjust the seasoning if needed and serve immediately (reheat the mixture if necessary).

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 (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 and FAQs

I recommend combining the ingredients while the 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 the 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.

Serving suggestions

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 my mashed swede with chives but you can stir these right into the mash if you prefer (or omit altogether).

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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Roasted Mashed Rutabaga (Swede)