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Scandinavian Rotmos - How Scandinavians Serve Rutabagas

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Scandinavian Rutabagas

Fresh rutabagas, mashed with potatoes and carrots and seasoned with allspice.

photo ©Kari Diehl, licensed to About.com
Adding potatoes to boiled rutabagas takes the sharp edge off of these popular root vegetables and yields a creamy and healthy side dish.

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Yield: 6-8 servings

Ingredients:

  • water to cover the rutabagas (about 3 cups in a large pot)
  • 5 whole allspice
  • 5 peppercorns
  • 1/2 tsp. salt
  • 2 rutabagas
  • 2 carrots
  • 4 large potatoes
  • ground cinnamon or nutmeg
  • 1 Tbsp. butter (optional)

Preparation:

Bring water, allspice, peppercorns, and salt to boil in large pot. Peel and finally chop rutabagas and carrots, add to pot, and reduce water to a low boil. Cook for 15 minutes. As the rutabagas and carrots cook, peel and finely chop potatoes. Add to pot after the initial 15 minutes; cook for an additional 20 minutes, or until potatoes are fork-tender.

Use a large slotted spoon to remove potatoes from pot to a mixing bowl. Mash with a potato masher or immersion blender, adding just enough cooking water to make a creamy puree. Place in serving bowl, sprinkle with cinnamon or nutmeg, and top with butter if desired.

Yield: 6-8 servings Scandinavian rotmos.

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