Roasted Garlic Mashed Rutabagas

Roasted Garlic Mashed Rutabaga (AIP, Paleo)

For me, mashed potatoes are the epitome of comfort food. I have never had much of a sweet tooth, so outside of the occasional treat I always turn to savory foods when I’m looking for something comforting and soothing. When I was sick, when I had my wisdom teeth out, or even just when it had been a particularly cold or long day my go-to food was always mashed potatoes. There is just something about the thick creamy consistency and the way they fill you up and make you feel satisfied that is just delicious.

That being said, up until recently I had never found a perfectly adequate substitute. Obviously, potatoes are a no-go on the autoimmune protocol since they are nightshades and contain glycoalkaloids which are damaging to the lining of the gut. Sweet potatoes are delicious mashed, but they are, by nature, sweet. Mashed cauliflower is also delicious in its own right but usually has a thinner consistency than the starchy potato. Enter the rutabaga. I have been cooking with rutabagas a lot recently but I have always just roasted them in the oven or used them in stews, when all of the sudden a light blub went off one day and I realized that their neutral taste and starchy consistency would make them a perfect mashed potato substitute!

I was not disappointed. This recipe is as simple as it is delicious and will definitely give you that good old southern cooking feel. Pair it with turkey and you will have yourself a perfect feast!

 

What Is your favorite comfort food?

Roasted Garlic Mashed Rutabaga (AIP, paleo)

 

Roasted Garlic Mashed Rutabagas

(Serves 4-6)

Ingredients:

2 Large Rutabagas (peeled and chopped into large chunks)

2 TBS of Animal Fat (I used bacon fat)

4 cloves of roasted garlic

1 tsp sea salt

2 green onions (diced)

Bone Broth (Optional)

 

Directions:

In a large pot, cover your rutabaga chunks with water and bring to a boil. Boil until the rutabaga is tender (about 10 minutes). Drain the pot and add in your animal fat, garlic and sea salt. Using either a masher or your food processor mash/blend your rutabaga to your desired consistency. If you want the consistency to be smoother or creamier, I recommend adding in some bone broth until it is as smooth as you want it. Finally, garnish with your green onions and serve.

 

 

 

3 thoughts on “Roasted Garlic Mashed Rutabagas

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