- 1 rutabaga (swede) (about 600g / 1.3lbs)
- 3 carrots (about 650g / 1.4lbs)
- 1 tablespoon salted butter
- 2 tablespoons sour cream
- ¼ cup (60ml) milk
- salt and pepper to taste
Peel the rutabaga and carrots and cut into chunks.
Add to cold salted water and bring to the boil.
Boil for around 30 minutes until tender and drain. Let steam for 5 minutes to remove excess moisture.
Place a pan on a medium heat, and add in the butter, sour cream, milk and a little salt and pepper. Allow everything to melt together and take off the heat.
Add the cooked rutabaga and carrots to the cream mixture. Mash together until you reach your desired consistency.
Season to taste.
- Cut the carrots and rutabaga into similar sized pieces so that they cook evenly.
- Salt the water that you cook the veggies in. This will help to add flavor right from the start.
- Cook the rutabaga and carrots until fork tender. Don't overcook them as this can cause them to be more liquidy.
- Warming the milk and sour cream will help it to absorb into the rutabaga and carrots more easily.
Calories: 100kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 87mg | Potassium: 470mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7794IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 1mg