Rutabaga and Carrot Mash

Rutabaga and Carrot Mash recipe; a traditional Norwegian dish.
Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings


3pounds rutabagas (about 2 large), peeled and cut into 1-inch pieces
1pound carrots, peeled and cut into 1-inch pieces
1/2teaspoon salt, divided
1cup sour cream
1/2cup buttermilk
Freshly ground black pepper
Chopped parsley


  1. Place rutabaga and carrots in large stockpot. Fill with cold water to 1-inch above vegetables. Bring to a boil over medium-high heat. Add 1/4 teaspoon salt, stir and reduce heat to medium-low. Simmer until vegetables are tender, 45 to 50 minutes. Drain and return to pot.
  2. Stir in sour cream and mash vegetables with a potato masher, leaving the texture a bit chunky. Pour in buttermilk and continue to mash until thoroughly mixed. Add remaining salt and pepper; serve immediately. Makes about 6 cups.

—Recipe by by Deanna Segrave-Daly

Nutritional Info *per serving

  • Calories 126
  • Fat 5g
  • Cholesterol 13mg
  • Sodium 245mg
  • Carbohydrate 18g
  • Fiber 5g
  • Protein 3g