![]() Don't wash them before storing, since moisture will encourage mold or rotting. You can wrap them in a cloth or paper towel in an unsealed plastic bag before putting them in the fridge. They do well in cold places, like the crisper drawer of your refrigerator. ![]() Be sure they are not bruised or damaged for longer term storage. If your rutabagas have the tops, remove them before storage. Drain and return the rutabagas to the pot. Add a generous pinch of salt and boil until tender, about 30 to 40 minutes. Place all ingredients in a food processor or blender (see note). Boil the chopped rutabaga until tender: In a large pot, cover the chopped rutabaga with about 1 inch of cold water. Add butter and cream to the pot along with the drained vegetables. Bring water to a boil and simmer until fork tender, about 15 minutes. Cover with water and add 1 teaspoon salt. Look for rutabagas that are firm and feel heavy for their size. Place turnips, parsnips and apple in a large pot. If you get your rutabagas from the farmers market, they'll be wax-free and just need some good scrubbing before cooking. So, be sure to peel the skin before cooking. Those sold in regular grocers are often coated with wax, to increase their shelf life. Freeze the peels in zippered bags to add when making turkey or chicken broth. Look for firm, heavy veggies that are evenly colored. Ingredients VEGETABLES Turnips and parsnips are easy to find and inexpensive. They are harvested from October through November, but may be seen in the produce section of your grocery store well into March, due to their long storage life. Lower carb root veggies like parsnips, turnips, and cauliflower are inexpensive and so versatile. You'll start seeing these fun root vegetables in October. Although they are higher in sugar, they contain half the calories of mashed potatoes.īut why choose? You can actually mix the two and make mashed rutabagas with potatoes! ![]() ![]() Mashed rutabagas can be a low-carb substitute for mashed potatoes. Rutabagas range from about the size of a tennis ball to as large as your head, depending on where they are grown and when they are harvested. They are usually larger then turnips (since large turnips can turn woody, they are usually harvested when they are small). Rutabagas are a little more yellow and oblong than turnips, which are whiter and rounder. Rutabagas are sweeter, and when cooked, they have a creamier consistency than their turnip cousins. Although rutabagas are often mistaken for purple turnips, they are different root vegetables. ![]()
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