Maple Miso Mashed Rutabaga
Most people think of mashed potatoes or mashed sweet potato for a Holiday side dish, but did you know rutabagas make a delicious side as well? In this recipe I cook them until tender and mash them with a bit of sweet maple syrup and miso for a delicious combination that is perfect with any protein!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Combine rutabagas with just enough filtered water to cover them and a good 1/2 tsp of sea salt and bring to a boil. Lower to a simmer and cook for about 15-20 minutes or until tender. Drain, then add back to the pot.
- Add the coconut cream, maple syrup and miso, and a little sea salt and mash until the consistency of mashed potatoes.
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- Allergen Friendly
- Heart Healthy
- Side Dish