uploaded to Flickr by Kevindooley
I just got off the phone with my mom and I think we have averted a Thanksgiving disaster, all in the name of getting along. Well, isn’t that the source of most Thanksgiving drama? That and the killer Trivial Pursuit game that breaks up dinner and dessert in our house. We will indeed get to enjoy our annual heap of mashed rutabagas, the veggie/starch that makes you work so hard to peel them you get to have two pieces of pie!
In any case, it turns out my cousin really wants to bring mashed potatoes to dinner, so Mom pulled the mashed rutabagas off the menu. The horror! But, since the water she typically boils the rutabagas in is key to very tasty gravy, she’s agreed to make the ‘begas and keep them “behind the scenes” so we can enjoy them with the left overs.
The biggest of the root veggies, rutabagas are not for the faint of heart. Mash them and they’re nothing like boring mashed potatoes. They’ve got a bite to them, and are a great kicker to a fork of dark meat and gravy. Making them is an opportunity to bring out the big knives and the muscle as you’ve got to get the wax covering off of them and chop up the enormous buggers, which are often just a wee bit shy of the size of a bowling ball. Boil the chunks in salted water. When they’re done, drain (and save the liquid — it makes ace gravy) and put them back in the pot and keep on low heat for a few minutes to absorb some of the excess liquid. Whip with a good helping of butter and season with salt and pepper to taste. Add a dollop of cream to make them a wee bit creamier, and enjoy.
Thank you Kate for “rooting” for my favorite root veggie! I grew up calling them turnips, which may be a New England thing, but my Grandmother and Mother had them on the table EVERY Thanksgiving. I continue the tradition to this day. I’ll have to try the gravy trick this year!
Wait, @jay, you know that they’re not the same as turnips, right?
I love rutabagas, I never really thought to serve them mashed though. I might have to do that at Christmas – thanks for the recipe, Kate!
You’re quite welcome. And Nichole is right; rutabagas are indeed a different beast. About 3 times the size and covered with god awful wax for some reason. Give them a try. I think they’re stronger than turnips — and a pretty apricot color when mashed. Oh gosh — I forgot to say that they’re phenomenal with a dash of fresh nutmeg!
Another great dish is to slice up a bunch of the root veggies (carrots and vidalia onions make it delish) and roast in olive oil with sea salt. I’ve got a luscious bottle of truffle oil that puts the dish over the top!
yams are the largest root vegetable.
Celery root is a great thing to mash up as well!
Kate & Nichle,
We are on the same page. The BIG yellow & purple, wax covered veggie I now know as a Rutabaga was called “turnip” when I was a kid. I discovered the erroneous naming error years later, but there are still folks in NE (including the produce manger at my parent’s grocer) that continue to call them turnips.
Kate is right about the fresh nutmeg. This veggie
is best served simply with butter, s&p, and nutmeg, but I also add it to my potroast, and my St Patty’s Day corned beef and cabbage!
I must say that this post inspired me to look for rutabagas on the Washington Green Grocer list this week. I didn’t find any, but do have some parsnips still in the fridge that I think I will boil and mash this weekend.