Norwegian Rutabaga Mash
Soft, rich and mildly sweet root vegetable mash is one of the most important sides for Norwegian traditional food. This recipe for Norwegian rutabaga mash gives…
Ingredienser
Instructions
Peel the rutabaga and carrots, and cut them into even pieces. Boil them in lightly salted water for about 40 minutes, until completely tender.
Boil the almond potatoes until tender in a separate pot while the root vegetables cook.
Drain both pots and return them to the heat for about 1 minute so excess moisture can evaporate.
Mash the rutabaga, carrot and almond potatoes together with a potato masher. Keep some texture if you want a more rustic mash.
Stir in butter and cream, and season with salt and pepper.
Serve the root vegetable mash warm as a side dish for Norwegian Christmas lamb ribs, sausages or other classic dinners.
Nutrition per serving
Energi ca. 473 kcal
Protein 3.9 g
Fett 40.9 g
Karbohydrater 26.6 g
Fiber 7.1 g
Sukker 14.0 g
Salt 0.1 g
Tips & tricks
Mash the root vegetables while they are still warm. They absorb butter and cream more easily, giving the mash a rounder flavor and making it easier to smooth without overworking it.
Did you know?
Norwegian rutabaga mash is closely tied to Christmas food, but also works as a root vegetable side dish throughout the year. The mild sweetness of rutabaga balances salty and rich dishes such as pinnekjøtt, sausages and pork ribs. Carrot and potato make the mash rounder and milder.
