Rutabaga and Carrot Mash

  • Yield 8 servings

One of Norway’s most abundant root vegetables, the rutabaga is called “the orange of the North” as it’s a rich source of vitamin C.

Recipe for Rutabaga and Carrot Mash which is a traditional side dish in Norway.
Mark Boughton/styling: Teresa Blackburn


3 pounds rutabagas (about 2 large), peeled and cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
1/2 teaspoon salt, divided
1 cup sour cream
1/2 cup buttermilk
Freshly ground black pepper
Chopped parsley


  1. Place rutabaga and carrots in large stockpot. Fill with cold water to 1-inch above vegetables. Bring to a boil over medium-high heat. Add 1/4 teaspoon salt, stir and reduce heat to medium-low. Simmer until vegetables are tender, 45 to 50 minutes. Drain and return to pot.
  2. Stir in sour cream and mash vegetables with a potato masher, leaving the texture a bit chunky. Pour in buttermilk and continue to mash until thoroughly mixed. Add remaining salt and pepper; serve immediately. Makes about 6 cups.

—Recipe by by Deanna Segrave-Daly



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