Creamed Rutabagas

Sides, Gluten-Free, Vegetarian & Vegan
Originally a cross between a cabbage and turnip, the humble rutabaga is silky and elegant pureed with cream in this simple, yet addictive recipe. I often wonder why I only make them for Thanksgiving? They definitely taste like a special occasion.
Creamed Rutabagas


  • 2 pounds of rutabagas
  • 1/2 cup milk
  • 1/2 cup cream
  • 4 ounces butter
  • kosher salt
  • freshly ground black pepper or white pepper


  1. Peel the rutabagas — save the peels for stock, if they are unwaxed, they have tons of flavor— and chop them into chunks or slices.
  2. Place rutabagas in a medium saucepan and cover with cold water and 1 teaspoon of salt. Bring to a boil and cook over medium heat until the rutabagas are tender, about 30 minutes. Drain.
  3. In the food processor, fitted with the steel knife, puree the rutabagas with the milk, cream and butter. Season with salt and pepper to taste.
Total time:
Yield: Six servings


You can use a blender or a hand blender to puree them. They are also lovely mashed, but they lose a bit of the sensuousness when they are a littl chunky.