Posts Tagged ‘rutabaga’

We did the mash!

We did the monster mash!

Well, if you consider rutabaga, potatoes, and carrots to be monsters.  I know some people out there do… weirdos.

Veggie Mash Up


  • 2 rutabaga, peeled & cubed
  • 2 medium potatoes, cubed
  • 2 carrots, sliced very thinly
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sea salt

What I did:

  • Put everything except the lemon juice in a pot and bring it to a boil for 15 minutes.  Judge done-ness by your carrots.  Mine were still a tad too hard and didn’t mash the way I wanted them to.
  • Drain & mash to your liking
  • Mix in lemon juice.  2 teaspoons is actually very subtle in this dish.  You could easily add a tablespoon and it won’t be overpowering.


  • Any root veggie applies!  Add or subtract to suit your tastes.
  • Lightly saute some minced garlic and add it to the veggies just before mashing.
  • Sprinkle in some chopped chives, or another fresh herb you have around.
  • I put a pat of butter on mine, because that’s how I roll.  Then I ate almost all of it in one sitting with leftover turkey bacon.  YUM!


It’s an appropriate title.



  • 4 T olive oil
  • 1 medium onion, diced
  • 4 oz turkey bacon, cut into small strips
  • 2 thinly sliced carrots
  • 2 medium potatoes, cut in small cubes
  • 1 rutabaga, cut in small cubes
  • 1 thinly sliced celery stalk
  • 1 large minced garlic clove
  • 1/2 cup finely chopped cabbage
  • 5 cups vegetable broth
  • 1 can diced tomatoes
  • 1/4 cup lightly packed chopped fresh parsley
  • sea salt & black pepper

What I did:

  • Pour olive oil into a large, heavy bottomed pot
  • Add the diced onion, cook about five minutes on medium heat
  • Add the rest of the veggies & turkey bacon, stir constantly for another minute or two
  • Sprinkle with salt & pepper to taste (careful with the salt, pre-packaged broth/stock is already very salty).
  • Add broth, tomatoes, parsley
  • Turn heat down to med/low, cover, cook for about 30 minutes or until veggies are tender


  • Almost too many to list!  This is why minestrone rocks.
  • Try beef or chicken broth instead of vegetable.
  • Use any kind of vegetable (winter squash, summer squash, turnips, green beans, etc).  Just chop them in relatively small pieces and use about four cups’ worth!
  • Fresh in-season tomatoes instead of canned.
  • Omit the turkey bacon to make a vegan-friendly soup, or add a different kind of pre-cooked meat (chicken sausage would be heavenly here).
  • Add a cup of cooked pasta last-minute.
  • Add a can of drained & rinsed red kidney beans.
  • Cook this in a large slow cooker (best guess for timing: 4 hours on high, 7 on low)
  • Top with some grated Parmesan cheese, and/or croutons, and/or serve with french bread.

This soup was so good, I ate two big bowls full last night and have some for lunch today.