Mashed rutabaga (swede mash or neeps)
This simple, tasty mash is a great alternative to potatoes (or alongside it) that pairs perfectly with many mains.
Servings: 4 (or 3 slightly larger)
Calories: 139kcal
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Ingredients
- 1 ½ lb rutabaga swede, weight before peeling (1 ½lb giving peeled weight around 620g/22oz)
- 1 pinch salt
- 3 tablespoon unsalted butter
- ¼ teaspoon black pepper approx
Instructions
- Peel the rutabaga/swede, removing all of the outer layer of skin and any areas under the skin that seem a bit green and/or tougher. Dice the inner part into cubes around 1in/2.5cm (a little larger is fine).
- Place the diced rutabaga in a pot and cover with cold water. Add a pinch of salt. Cover and place the pot on a medium-high heat to bring it to a boil.
- Once boiling, reduce heat to keep at a steady boil and cook for around 15 minutes until the rutabaga is tender to a knifepoint. Remove from the heat and drain.
- Add the butter to the cooked, hot rutabaga in small pieces and mash them together so that the butter melts in as you mash. Give the mash a good seasoning of pepper, to taste, and a little salt if you feel it needs it. Serve warm.
Video
Notes
This uses one medium-large rutabaga/swede but you can easily scale up or down depending on the size of vegetable you have (video shows half quantity, for example). The process is the same, it will just take a bit longer to come to a boil with more in the pot. Around 1tbsp/14g of butter per 8oz/225g of rutabaga/swede is a good guide.
If you want an extra-smooth mash, you can use a stick/hand blender or food processor to mash instead of a hand masher.
Nutrition
Calories: 139kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 31mg | Potassium: 523mg | Fiber: 4g | Sugar: 8g | Vitamin A: 266IU | Vitamin C: 43mg | Calcium: 76mg | Iron: 1mg