Rutabaga Mash with Dried Tomatoes, Shallots and Garlic

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

If you are not a rutabaga fan, you might be tempted to skip this recipe. But I would like to suggest that you give it a try. Rutabagas like all root vegetables are nutritious, have excellent keeping qualities and are quite tasty. Rutabagas are a bit stronger in flavor than some, but they offer a deep earthy flavor, with personality! I hope you give this dish a try...

How to make, Rutabaga Mash with Dried Tomatoes, Shallots and Garlic
Rutabaga Mash with Dried Tomatoes Shallots and Garlic

Rutabaga Mash with Dried Tomatoes Shallots and Garlic
adapted from:  Seasonal Ontario Food

4 c peeled and diced rutabaga

2 large shallots, peeled and sliced thin
1/4 c dried tomatoes in oil -  Chop into 1/4 inch dice 
1 clove garlic, minced 
olive oil and/or oil from the jarred dried tomatoes
salt and pepper to taste

Peeled and ready to simmer.

Cover rutabaga with water by 1 inch, add salt. Bring to a boil, reduce heat, simmer until tender when pierced with a fork or the tip of a knife, about 20-25 minutes. Drain and keep warm.

While rutabaga is cooking, saute the shallots and garlic in oil. When soft and beginning to brown, add the tomatoes, cover, turn off the heat and let sit until the dried tomato pieces are tender. 

Using a potato masher, mash rutabaga, stir in the shallot mixture.

Adjust seasoning and serve. 


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  1. This sounds marvelous. We love rutabagas--I just oven roasted some last night. Mashed with sun dried tomatoes and shallots, Mmmm.


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