This 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.
Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a large baking sheet with parchment paper and set aside.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).
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.
Tip the rutabaga onto the baking sheet and spread evenly (drizzle over any remaining coating mixture). Roast for 40 minutes (or until golden and fully cooked) turning once halfway through cooking.
Remove from the oven, combine with the rest of the ingredients and puree until smooth. Adjust the seasoning if needed and serve immediately (reheat the mixture if necessary).
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).