Forgoing the usual heavy cream or butter, this vegan-friendly mashed rutabaga gets its rich creaminess from coconut milk, enhanced by the flavorful additions of fresh ginger, cilantro and warming spices.
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 servings |
Instructions
- Cook 2 diced peeled rutabagas and 2 smashed garlic cloves in salted boiling water until tender, 20 to 30 minutes; drain. Heat 1 tablespoon coconut oil in the same pot over medium heat. Add 1 teaspoon each curry powder and grated fresh ginger and a pinch of cinnamon; stir 30 seconds. Add 3/4 cup coconut milk and 2 teaspoons maple syrup; bring to a simmer. Add the rutabaga and mash. Season with salt and pepper. Top with cilantro.
Reviews
So good! The best turnip mash I’ve tasted. Added some cayenne and a squeeze of lime to brighten the dish up
A really different and delicious way to enjoy rutabaga!!!