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Rutabaga and Carrot “mash” with Lemongrass

First of all, love the name: rutabaga! Though it’s a little early for root vegetables, I couldn’t resist buying these Rutabagas at the food store yesterday.

The rutabaga is a yellow turnip, related to radishes and cabbage but interestingly also in the same plant genus as mustard seed. Many people don’t use Rutabaga, and opt for potatoes instead – but the rutabaga is a healthier alternative and adds better flavor than potatoes in my opinion! Next time you want to make mashed potatoes (especially to serve with seafood), try this instead! Though the end result looks a little like baby food, the color and smell of this mash is totally appealing.  This dish incorporates some Asian flavors, and will add some sweetness to your dinner plate.

This recipe started with the very basic root vegetable mash method, but walking around in the store, I happened upon some lemongrass and ginger and thought why not give it a shot?  It turned out very good, especially paired with a simple pan-seared swordfish:

• 2 medium Rutabagas (about 1/2lb., see picture) – peeled and cut into medium cubes

• 3 loose Carrots (again about 1/2-3/4lb.) – washed (peeling optional!)
• 1 stalk of Lemongrass (~2 tbsp.) – roughly chopped (remove outer layer and bottom bulb and chop like a scallion)
• 2 tbsp. Ginger – one tbsp. minced, the other roughly chopped
• 1 clove of Garlic
• 1 tbsp. Honey (more to taste)
• 2 tbsp. Butter (optional)
• Salt and Pepper to taste

Boil a pot of water, and add in half the lemongrass and half the ginger (the rough chopped half).  Let these aromatics boil in the water for a minute or two, then add a good pinch of salt to the water.  Add in your rutabaga and carrots and cook them until they are just cooked through, NOT TOO SOFT.  Drain and transfer back to the pot (discarding the ginger and lemongrass).

At this point, add your butter if you use it and loosely mix the vegetables.

If you have a food processor (if you don’t see below): put your garlic clove, the rest of your ginger and lemongrass into the processor and combine the ingredients.  Add the cooked rutabaga/carrot mixture, honey and pepper to the food processor and combine, adding salt to taste.

No food processor version: finely dice the lemongrass, ginger and garlic together (or in a mortar and pestle).  Add them to the pot with the rutabaga/carrot mixture and mash like you would potatoes.  Add in the honey and pepper and salt to taste.

Makes 3-4 servings

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