Heartbeet Kitchen
Whipped Rutabaga Mash with Quick Tomato Confit
December 1, 2016 in Gluten-Free · Nut-Free · Vegetables · Winter · 11 Comments

Whipped Rutabaga Mash with Quick Tomato Confit {grain-free, nut-free}Whipped Rutabaga Mash with Quick Tomato Confit {grain-free, nut-free}

def: Humble.

  1. not proud or haughty : not arrogant or assertive
  2. ranking low in a hierarchy or scale : insignificant, unpretentious
  3. not costly or luxurious

Nothing describes a rutabaga better. I think I was 25 before I tasted one, the name alone sounded strange enough for me to write off as “weird”, and looks… well, they won’t win a beauty contest. Rutabaga was something I’d only heard my grandmother speak of. Growing up on a farm, they’d eat them in soups or in a creamy gratin, along with turnips and squash all winter long.

And they deserve a chance in your kitchen because I’m going to say it – they might just be better than mashed potatoes. A touch sweet, yet savory — like the richest golden potato you can imagine. But because they have less starch, they’ll never get gluey or pasty like spuds can.

What to make with rutabaga and how to cook itWhat to make with rutabaga and how to cook itQuick Tomato Confit {with diced canned tomatoes!}Whipped Rutabaga Mash with Quick Tomato Confit {grain-free, nut-free}

Part of the brassica family, a rutabaga is a cross between a cabbage and a turnip (you’ll smell this when you peel away their purplish skin). They mash up beautifully with a golden color (quite bold compared to the bland white of potatoes), and have a soft, delicate flavor that goes strikingly well with a quick tomato confit nestled in the fluffy swoops.

Confit typically refers to meat, but it simply means slowly cooked in fat at a low temperature for a long time (up to two days), historically used as a way to preserve food. You can do the same thing with vegetables too, using Muir Glen organic diced tomatoes, letting them barely cook in olive oil, with garlic and oregano on the stovetop for thirty minutes. I love how this turns a pantry staple (they’re the best canned tomatoes you can buy, going into the can just eight hours after being picked on California family farms and always in my cupboard) into a unique, gourmet addition to just about anything savory, but especially this whipped rutabaga.

Whipped Rutabaga Mash with Quick Tomato Confit {grain-free, nut-free}Whipped Rutabaga Mash with Quick Tomato Confit {grain-free, nut-free}

I’ve become a rutabaga believer because of this dish, and it sure makes me want to discover more “humble” ingredients. Are there any that come to your mind? Let me know in the comments and I’ll see what I can do. Xo

This post is sponsored by Muir Glen, a partner I am so grateful to work with this year in our continued partnership, spreading the love for all things tomatoes. 

Whipped Rutabaga Mash with Quick Tomato Confit {grain-free, nut-free}

Whipped Rutabaga Mash with Quick Tomato Confit
Author: 
Recipe type: gluten-free, nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
If you can't have dairy, you can substitute more cooking water in place of the butter, and unsweetened, plain nut milk for the cream. But if you can have it, do it. It's so incredibly good.
Ingredients
  • 2 pounds rutabaga, peeled and cut into one-inch chunks
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons cooking water
  • ⅓ cup heavy cream or whole milk
  • Tomatoes:
  • ¼ cup olive oil
  • 2 cloves garlic, chopped
  • 1 (14.5 ounce) can Muir Glen organic diced tomatoes, drained
  • 1 teaspoon dried parsley
  • ¼ teaspoon salt
Instructions
  1. Add rutabaga and salt to a large pot of boiling water. Simmer for 25 minutes until rutabaga is fork tender and soft. Drain, reserving 2 tablespoons cooking liquid.
  2. Add to a high speed blender or food processor, with butter, cooking water, and cream. Blend for 30-40 seconds, scraping down sides halfway through, and blend until as smooth or as chunky as you’d like.
  3. For tomatoes, heat olive oil to medium in a sauté pan. Once warm, add garlic, stirring to sauté, for 1 minute. Then add tomatoes, parsley, and salt. Cook on low, barely seeing bubbles coming to the surface, for 30 minutes. Add to warm rutabaga and serve with fresh herbs if you desire.

Whipped Rutabaga Mash with Quick Tomato Confit {grain-free, nut-free}Whipped Rutabaga Mash with Quick Tomato Confit {grain-free, nut-free}

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11 thoughts on “Whipped Rutabaga Mash with Quick Tomato Confit

  1. Abby @ Heart of a Baker

    A confession, I’ve still never had a rhutabaga! I can tell I would love this dish, between the creamy mash and the confit that would add that brightness a dish like this needs :) I’m also loving everything in bowls right now, cozy and lovely! xo

    Reply
  2. Alison @ Food by Mars

    True story- I’ve been making different “mashes” lately… Butternut squash with olive oil and cinnamon and cauliflower with chives (for thanksgiving obvs) – and both were way more fun and interesting than plain old idaho potatoes haha!
    This one looks so luxurious, while it might have humble roots… like it was discovered on the street wearing no makeup and now you took it to the big city with a tomato confit lol Gorgeous photos. All the snuggles and mashed veggies this winter!!! Xoxo wish we could share a bowl right about now!

    Reply
    1. amandapaa Post author

      The cauliflower mash with chives – YUM. I love trying new things! And your description of being discovered on the street wearing no makeup, love that so much!

      Reply
  3. [email protected]

    I’m going be on the lookout for a rutabaga on my next grocery run..This looks so Amazing!! yet so simple. Pinning :)

    Reply
  4. danielle

    I had to be here for this also – it’s amazing – I’m in complete awe with everything you cook! This is a lovely way to treat rutabagas! They are SO humble – but I always feel like gnarly winter roots demonstrate a hearty and nourishing part of winter (I always feel rich with them on hand). Beautiful!

    Reply

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