Over the holidays, I cooked a few recipes that are traditional for my family this time of the year. Snowball cookies, the glazed ham, quiche, and all the things that go along with Christmas dinner itself. One of those side dishes that I constantly forget I love until I have it, is mashed Rutabaga and Carrot. I always thought it was Turnip, but it turns out I’ve been wrong for (oh my god I’m having one of those moments where I legitimatly forget how old I am)…. 26 years. What’s the difference, you may ask?
Apparently, a Rutabaga is a cross between a Cabbage and a Turnip? Huh. Who knew. It’s also called a yellow Turnip or a Swede (for Swedish Turnip), and originated in Scandinavia or Russia whereas the (White) Turnip, was an established Roman crop. Rutabaga’s are larger, denser, and far more bulbous than Turnip.
They are tasty things, Rutabaga’s.
After eating our faces off during the holidays, Rain and I were feeling a little heavier from all the heavy meals (still do).. so we were both in the mood for some soup. We’d gone grocery shopping, and I picked up some Leeks, Carrots and a couple Rutabaga’s (obviously), and decided to experiment and make what I am now referring to as, “Rootin’ Tootin’ Chowder”. Get it? Cause it’s made of root crops (well, Leeks are above ground but whatever), and… it may or may not make you toot a little bit. K, let’s be honest here… it might make you fart like a draft horse. Just a warning. BUT IT’S SOOOO TASTY!!!
Rootin’ Tootin’ Chowdahhhhh
- 1 large Rutabaga
- 4 large Carrots
- 2 Leeks
- 4 cups Chicken or Vegetable Broth
- 2 cups Milk
- Oil (enough to thoroughly cover the bottom of a large pot, I used Grapeseed)
- 1/2 cup Butter
- 2 Tbsp Salt
- 1 tbsp ground Black Pepper
- a pinch of Nutmeg
1. In a large pot, pour in enough oil to thoroughly cover the bottom. Heat over medium high while you thoroughly rinse and chop your leeks. When chopped, add leeks to your hot oil (be careful, the oil will spit at you when the remaining water droplets hit it). Turn your heat down to medium, stirring every 30 seconds or so until the leeks have become semi-tender and bright green.
2. Chop your carrots, and rutabaga in to 1” cubes (approx.), and add to your pot. Stir to incorporate with your leeks, then add your broth. If there isn’t enough broth in your pot to cover your vegetables, add just enough water so that it does.
3. Return heat to medium high, and once you’ve reached a boil, reduce heat to medium to maintain a simmer. Simmer until rutabaga and carrot are very tender and easily pierced with a fork (think of sticking a hot fork in to room temperature butter, there should be little to no resistance).
4. When soft stage has been reached, remove from heat and puree in a blender, food processor, or whatever hell else works for you. I used my egg beater.
5. When you’ve reached your desired consistency (some like it chunkier, others prefer it smoother), add your salt, pepper, nutmeg, butter, and stir until it has melted completely.
6. Add your milk, stir to combine. Return to medium-low heat, and heat just until boiling point has been reached, then remove from heat and serve.
It really is quite lovely, and warms you right up on a cold winter day. What are some of your favourite holiday side dishes? Have you ever thought about modifying them, so you can have them a little more often?