Rutabaga Mash with a chicken medley
Rutabagas are a fun addition to your GAPS plate
They are sweeter than turnips, turn bright yellow when you cook them, but aren’t as starchy as non-GAPS foods like potatoes.
Rutabaga Smash makes a great side dish for pork, beef, or chicken, and go equally well with yogurt as a snack! Here’s how we mash them up:
- 4 Rutabagas
- 1/2 to 1 Pint homemade stock (I used chicken)
- Peel your rutabagas so that the outer skin and white later beneath it are completely removed. The white part can be very bitter. Because the skin is so tough and the flesh beneath it is so hard, rather than using a peeler or paring knife, I use my chef’s knife and cut down toward the cutting board.
- Chop the rutabagas into small, uniform cubes of about 3/4 inches.
- Add the rutabagas, stock, and salt to a stainless steel pot and simmer until the rutabegas are soft.
- Turn up the heat and boil until the stock is reduced.
- Use an immersion blender or other blender to puree the rutabaga.
- Drain in a fine mesh colander (you can line it with coffee filters or use cheesecloth, but it’s not really necessary) if the blend has too much liquid.
*Rutabagas are not listed in the GAPS book as foods to avoid or as recommended foods. However, they are a cross of turnips and cabbage… both which are on the recommended foods list.
Rutabaga Mash with Yogurt
Rutabaga Mash Draining
This post is part of Frugally Sustainable.