Let’s talk about rutabagas. I first fell in love with them prepared as kålrabistappe, a Norwegian specialty resembling mashed potatoes (but so much better). But I’ve discovered that the rutabaga doesn’t have many advocates in the US and most Americans don’t even know what rutabagas are when they see them in the store. Weird turnips at best and store cashiers usually ask me what in the world I do with them?! Since rutabagas are lower in both calories and carbohydrates than potatoes I still make kålrabistappe at least once a week (but I lighten it up significantly). If you haven’t experimented with the rutabaga you don’t know what you’re missing!
- 3 pounds of kålrabi (rutabaga)
- 1 tablespoon of salt
- 3 tablespoons of butter
- ¼ cup of heavy cream (optional)
- Peel and cut kålrabi into small pieces.
- Fill large pot with kålrabi and cover with water.
- Boil kålrabi until soft and drain.
- Add salt to kålrabi and mash (or use an immersion blender like I do).
NOTE: If you are not trying to be healthy you can add the whipping cream at the end and blend. It’s an amazingly tasty addition but certainly not “strictly necessary”.