Today’s a very exciting day on the blog. I’m posting my first video demo! Making a video for MITK is something I’ve been wanting to do for years. I have a background in video production and I love to cook, so you’d think I would have done it sooner.
May I present to you my entry for the CreateTV Cooking Challenge…
I chose to make rutabaga the subject of this video for lots of reasons. I discovered it earlier this winter after I (once again) found myself exhausted with butternut squash and sweet potatoes. I had a hard time finding references for what to do with rutabaga – there are very few videos and articles devoted to this often-ignored vegetable, which is really a shame because it’s DELICIOUS! Seriously. And what I really love is that it’s not sugary-sweet the way that butternut & sweet potatoes can be. Rutabaga is wonderful roasted, but it’s positively ethereal when mashed with potatoes and cheddar.
You will love this, I promise.
Recipe: Cheesy Rutabaga Mash
Prep Time: 15 minutes / Cook Time: 25-30 minutes / Serves 8 as a side dish
- 2 pounds rutabaga (1 med-large)
- 1 pound Idaho baking potatoes
- 2 bay leaves
- 2.5 tbsp kosher salt, divided
- 2 quarts tap water
- 3 tbsp unsalted butter (salted is OK, but you may want to decrease the kosher salt)
- 1/4 cup milk
- 1.5 cups shredded cheddar cheese (the sharper, the better!)
- 1/3 cup chopped fresh chives, plus more for garnish
- Freshly ground black pepper
Use a Y-peeler to peel the rutabaga, making sure to peel away all the wax and skin. Cut into 2″ pieces and set in a large pot or Dutch oven. Next peel the potatoes and cut into 2″ chunks, then add to the pot. (If you want to do this ahead of time, you can refrigerate the rutabaga and potato separately- potato should be kept in cold water to avoid browning up to 4 hours ahead of cooking).
Add the bay leaves, 1.5 tablespoons of the salt and water, covering everything in the pot. Cover and set on high heat until boiling.
Once the water boils, continue cooking for 22 minutes, or until a fork easily pierces the rutabaga. If it crumbles a little, that’s okay – this is a situation where a little overcooking is actually quite fine.
Drain and remove bay leaves. Return vegetables to the pot, then add butter, milk, and the remaining salt. Using a potato masher, mash the mixture until it’s uniform and silky.
Next add the cheese and 1/3 cup chives and stir with a wooden spoon until the cheese is melted and fully incorporated. Top with the extra chives, freshly ground pepper and serve.
Storing: If you have leftovers, or do what I do and cook a lot of food on Sunday, this dish keeps up to 4 days stored in an air-tight container in the refrigerator and reheats beautifully in the microwave.
A couple of things I learned as I was researching rutabaga and testing this recipe:
Make sure to cook the rutabaga uncovered once the water starts boiling. While it’s cooking rutabaga releases a gas that’s kinda smelly, so you don’t want to contain that within the pot. Including the bay leaves in the cooking water is essential for this reason, and it also helps neutralize the bitter edge rutabaga can sometimes have.
Rutabaga will keep for weeks in the fridge, but keep in mind its taste will get sharper the longer it sticks around. You can still cook with it, but you may want to add more butter & cheese so it’s not as pungent.
Potato is a key ingredient here because it has the starch that rutabaga lacks. Potato is what gives this mash its silkiness and body.
You could use another cheese or combination of cheeses here, like Pecorino Romano or Fontina or even goat cheese. Just remember that some cheeses, like Pecorino, are saltier than others, so you may want to adjust the second addition of salt.
You could use cheddar and skip the chives, instead seasoning the rutabaga with a combination of spices, like chipotle chile powder and smoked paprika. This would go wonderfully with pork and chicken. I prefer my cheddar & chive version with steak.