Rutabaga Cheddar Mash

Rutabaga Cheddar Mash on The Creekside Cookthis post has been moved – find it here: Rutabaga Cheddar Mash on The Creekside Cook

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13 Responses to Rutabaga Cheddar Mash

  1. Kate says:

    I came here as soon as I saw rutabagas. You see, I have a particular penchant for this golden vegetable and could eat only this as an entire meal. Fantastic way to serve it. I honestly cannot wait to try this.
    And you are so right about either loving or hating it.

  2. Donalyn says:

    Kate – hope you guys love it. So easy and it would probably be a good meal all alone – lots of your major food groups in there!

  3. carlac says:

    I’ve always been tempted to try them when I see them in the store and never have. Maybe now I will – you make them sound really good.

  4. Janis says:

    My mom has always sliced them, rolled them in bread crumbs, and then fried them in a little butter. I love them fixed that way. And I think I would love them fixed your way, too. They look really, really good!

  5. Anonymous says:

    I am going to try those. Since my surgery, I really crave vegtables. I hope I can find some here. They look alot like turnips and I like those. However, I won’t attempt to grow my own.;)


  6. Maria says:

    Great post. I need to add these to our dinner menu soon!

  7. Frenchie says:

    This looks fantastic, I have some frozen rutabaga that i haven’t known what to do with. It looks like I know what to do with it now. Thanks for the recipe idea!

  8. Miriam says:

    Great recipe, I’ll definitely try it.
    Go ahead and plant some though as they are so easy to grow from seed.
    Honestly, I feel as though I just threw the seed on the ground last year and every single seed sprouted!!! I had to keep thinning them. A very low maintenance, forgiving vegetable for your garden.

  9. bijoubug says:

    This looks like a wonderful new recipe for what my Aunt always called an educated turnip! I also love them quartered up and cooked in with carrots and potatoes in a beef roast. Thanks, I can’t wait to try this out!

  10. Donalyn says:

    Thanks carla – let me know if you end up liking them, ok?

    Janis – I can’t think of anything that isn’t improved by rolling in breadcrumbs and frying in butter :)

    RA – they should take care of cravings – very rich and satisfying.

    Thanks Maria – hope your family loves it.

    Frenchie – do you freeze rutabaga raw or cooked? Cooked I would think – most hard vegetables like this don’t freeze real well.

    Miriam – thanks! They are on thelist for this year – we just gotta pull them up while they are small. We intentionally plant beets close together and eat the thinnings all summer long. Sounds like we could do the same with these.

    bijoubug – educated turnip – I love it!

  11. Draco says:

    That looks so delicious. I generally use rutabagas in a gratin w/ turnips, cabbage, & potatoes, but I’ll definitely have to try this recipe out. It would look really great in my shamrock coloured Fiesta serving bowl.

  12. Donalyn says:

    Thanks Draco – I think everything looks good in Fiestaware!

  13. Anonymous says:

    This looks fabulous and I’m definitely going to try it soon. I love roasted root vegetables seasoned with fennel seed and other herbs, and I always include rutabagas, as well as your dreaded turnips and parsnips. They all become so sweet and take on an entirely different character with the fennel. I grew turnips for the first time this year and the cool weather makes them sweet and crunchy, nothing like what I’ve had in the past. Thanks for the recipe!

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