Instant Pot Rutabaga Mash Recipes
RUTABAGA MASH
Provided by Food Network
Categories side-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Put the chopped rutabaga in a pot, cover with water and add a pinch of salt. Bring to a simmer and simmer until soft, about 30 minutes; drain.
- Meanwhile, put the chicken stock and butter in a medium pot and heat over medium heat until warmed through.
- Transfer the rutabaga and warm stock mixture to a food processor and puree (or use an immersion blender). Season with salt and pepper.
Nutrition Facts : Calories 115, Fat 6 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 167 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 2 grams, Sugar 8 grams
INSTANT POT® PEPPERY RUTABAGA
Rutabaga was a vegetable that I seldom cooked because it took so long but with the Instant Pot® it's ready in just over 30 minutes.
Provided by Bren
Categories Side Dish Vegetables
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Combine rutabaga and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga in a colander and return to Instant Pot®. Select Saute function. Cook on low until rutabaga starts to sizzle, about 5 minutes. Cancel Saute mode. Season with brown sugar, butter, and pepper. Use an immersion blender to mash rutabaga until smooth. Taste and adjust the seasoning if necessary.
Nutrition Facts : Calories 121.4 calories, Carbohydrate 22.1 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 5.8 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 650.2 mg, Sugar 16 g
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