Mashed Rutabaga with Bacon is a flavorful, lower carbohydrate side dish option. It's also dairy-free, gluten-free, and perfect for holiday meals.
I've never been much for mashed potatoes. I can probably count on one hand the number of times I've made them for my family.
Instead, when I do make potatoes, I opt for crispiness and tend to roast them. Or I skip potatoes altogether and choose vegetables that have more flavor. That's why I love this Mashed Rutabaga with Bacon so much.
What is a rutabaga?
Just like potatoes, rutabagas are a type of root vegetable and can be cooked in similar ways to a potato. But they taste (and look) very different from a potato.
Rutabagas are orangey yellow in color and have a slightly sweet, cabbage-like flavor. They are in fact related to cabbages.
Rutabagas are often sold coated in food-safe wax, to help them last longer. Make sure you fully peel this wax off with a vegetable peeler or paring knife before preparing.
How to make Mashed Rutabaga with Bacon:
Making mashed rutabaga is very similar to making mashed potatoes. First, you cut up the rutabaga and boil it.
Then you mash it. I use a food processor, which gets it very smooth. You could also do it by hand with a potato masher if you like your mashed veggies a little lumpy.
The last step is to add the seasoning, which in this case is bacon, salt, pepper, and parsley. It's a simple side dish, and easy to make for either a weeknight meal or a holiday side dish.
More Vegetable Side Dish Recipes:
Mashed Rutabaga with Bacon Nutrition Notes:
Mashed rutabaga is a healthy alternative to mashed potatoes. Assuming portion sizes are equal, mashed rutabaga provides about half the amount of carbohydrates and calories as mashed potatoes.
And unlike most mashed potatoes, these mashed rutabagas are dairy free because they are made without butter, cream, or milk.
Mashed Rutabaga with Bacon
- 1 large (1.5-2 pounds) rutabaga, peeled and cut into ½ pieces
- 1 teaspoon kosher salt, divided
- 2 slices thick cut bacon (or 3 slices regular cut bacon), minced
- ½ teaspoon freshly ground black pepper
- 1 Tablespoon minced fresh parsley
- Place cut up rutabaga into a medium saucepan. Add ½ teaspoon of the salt and enough water to just cover. Bring to a boil over high heat. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain.
- While the rutabaga cooks, cook the minced bacon over medium heat until crisp, about 8-10 minutes. Do not discard the grease.
- Using a food processor or potato masher, mash the drained rutabaga, remaining ½ teaspoon of salt, ½ teaspoon freshly ground black pepper, and bacon grease together until smooth. Stir in the cooked bacon and 1 Tablespoon minced fresh parsley. Serve hot.