📝 About This Recipe
Often overlooked but deeply rewarding, the rutabaga—or 'swede'—is transformed in this recipe from a humble root into a sophisticated, silky puree. This dish balances the vegetable's natural earthy sweetness with the nutty depth of brown butter and a hint of warming nutmeg. It is a quintessential cold-weather side dish that brings a vibrant splash of gold and a refined, peppery complexity to any holiday table or Sunday roast.
🥗 Ingredients
Main Ingredients
- 2.5 pounds Rutabaga (Swede) (peeled and cut into 1-inch cubes)
- 1 tablespoon Kosher Salt (for the boiling water)
- 3 cloves Garlic (smashed)
Flavoring and Texture
- 4 tablespoons Unsalted Butter (high quality, European-style preferred)
- 1/4 cup Heavy Cream (warmed)
- 1 tablespoon Maple Syrup (Grade A dark for depth)
- 6-8 pieces Fresh Sage Leaves (finely chiffonaded)
- 1/8 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
For Garnish
- 2 tablespoons Fresh Chives (finely chopped)
- 1 teaspoon Extra Virgin Olive Oil (for a final drizzle)
👨🍳 Instructions
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1
Prepare the rutabaga by cutting off the top and bottom ends. Use a sharp vegetable peeler or paring knife to remove the thick, waxy skin until the pale orange flesh is revealed.
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2
Dice the rutabaga into uniform 1-inch cubes. Uniformity is key here to ensure all pieces soften at the same rate.
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3
Place the cubed rutabaga and the smashed garlic cloves into a large stockpot and cover with cold water by at least 2 inches.
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4
Add 1 tablespoon of kosher salt to the water. Bring the pot to a rolling boil over high heat.
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5
Once boiling, reduce the heat to medium-low and simmer for 25-30 minutes. The rutabaga is ready when a fork slides in and out of the largest cube with absolutely no resistance.
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6
While the rutabaga boils, place the butter in a small light-colored saucepan over medium heat. Melt the butter, then continue cooking, swirling occasionally.
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7
Watch the butter closely; once it stops foaming and you see toasted brown bits at the bottom and smell a nutty aroma, immediately remove it from the heat.
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8
Stir the chopped sage into the hot brown butter and let it sizzle for 30 seconds to infuse the flavor, then set aside.
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9
When the rutabaga is tender, drain it thoroughly in a colander. Let it sit in the colander for 2-3 minutes to allow excess steam to escape—this prevents a watery mash.
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10
Return the dry rutabaga and garlic to the warm pot. Use a potato masher for a rustic texture, or for a professional 'velvet' finish, pass the cubes through a ricer or use an immersion blender.
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11
Gradually fold in the sage-infused brown butter, warmed heavy cream, and maple syrup.
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12
Season with the nutmeg, sea salt, and black pepper. Stir vigorously with a wooden spoon to incorporate air and make the mash fluffy.
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13
Taste and adjust seasoning. If the mash feels too thick, add an extra tablespoon of warm cream.
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14
Transfer to a warmed serving bowl. Garnish with chopped chives and a tiny drizzle of olive oil or a few extra drops of brown butter.
💡 Chef's Tips
Always start the rutabaga in cold water rather than boiling water to ensure even cooking from the center to the outside. If you find rutabaga too bitter, you can substitute half of the weight with Yukon Gold potatoes for a milder flavor profile. Don't skip the 'steaming off' step after draining; rutabagas hold a lot of moisture which can make the final dish runny. For an ultra-smooth texture, use a food processor, but be careful not to over-process or it can become gummy. Leftovers make incredible 'pancakes'—just mix with an egg and a little flour, then pan-fry until crispy.
🍽️ Serving Suggestions
Pair with a slow-roasted herb-crusted pork loin to complement the earthy sweetness. Serve alongside a traditional Thanksgiving turkey as a colorful and sophisticated alternative to standard mashed potatoes. Excellent with braised short ribs, where the mash can soak up the rich red wine reduction. Accompany with a crisp, dry Riesling or a hard apple cider to cut through the richness of the brown butter. Works beautifully as a base for seared scallops or roasted root vegetable medleys.