This pineapple bread with walnuts has a wonderful flavor that is both fruity and nutty.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 cup water
- 2 pounds rutabaga, peeled and chopped into 1-inch cubes
- ¼ cup half-and-half
- 1 tablespoon butter
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
Instructions
- Pour water into a multi-functional pressure cooker (such as Instant Pot) and set the trivet inside. Place rutabaga into the steamer basket and set it inside the pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga. Return rutabaga to the pot or place into a medium bowl.
- Add half-and-half, butter, salt, pepper, and garlic powder to rutabaga and mash to desired consistency. The rutabaga will have a chunky texture. Serve warm.
- The older the rutabaga, the longer it can take to cook, so you may need to add a couple of extra minutes to the cook time.
- You can use a food processor if you prefer the mash to have a smoother texture.
Nutrition Facts
| Calories | 128 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 6 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 510 mg |
| Sugars | 13 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Turned out just as the recipe says. Sometimes I like to mix the mashed rutabaga with mashed potatoes.
Super easy to follow directions. Note to put in the blender for creamy mash was helpful. I added some shredded cheese on top and put it under the broiler.
I’ve made rutabaga all my adult life and I love it. Didn’t use the garlic salt. It doesn’t need it IMO.