Rutabagas, also called swedes, are a mildly bitter root vegetable that are a cross between turnips and cabbage. They are great mashed and are lower in calories and carbohydrates than potatoes.
- 1 1/2 pounds rutabaga, peeled and cubed
- 3 medium white potatoes, peeled and cubed
- 2 cloves fresh garlic, minced
- 1/2 teaspoons fresh chopped rosemary
- 2 tablespoons non-margarine butter substitute
- 1 cup vegetable stock
- salt and pepper to taste
- Boil rutabaga and potatoes in a large pot until tender, about 20 minutes
- drain the vegetables and transfer to a large bowl. Mash with a potato masher or in a mixing bowl with garlic, rosemary, non-margarine butter substitute, and stock.
- Season with salt and pepper to taste.
- Serve warm with mushroom or walnut gravy.