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Smoky Whipped Rutabaga
Right Food for the Season - Late Winter
Written by Colleen McConnell   

March in New England is kind of an awkward month. Access to local spring produce feels right around the corner, but there are still a few weeks to wait. So, this time of year, I try to embrace the season as much as possible and get extra creative with winter’s root vegetables. 


Rutabaga is an often overlooked vegetable. Starchy like a potato, but with an earthy and lightly sweet flavor, it’s a fun vegetable to incorporate into meals. 


I was recently looking for some new rutabaga ideas and stumbled across a recipe for smoky, whipped rutabaga flavored with smoked paprika and garlic. A combination of butter, olive oil, and cream cheese added even more flavor and gave the dish a luxurious, creamy texture. While the recipe was delicious as written, I thought I could simplify things and let the rutabaga shine a little more. 

The second time around, I went a little lighter on the cream cheese and omitted both the garlic and butter. The little bit of cream cheese and milk provided plenty of creaminess, and a small drizzle of olive oil on top added extra flavor and richness. As with the original recipe, I loved how the Spanish paprika gave the rutabaga a beautiful orange hue and an unexpected subtle smokiness. This recipe elevates the humble rutabaga to a whole new level. 

whipped rutabaga





Smoky Whipped Rutabaga 

Yields: 4 servings 

Adapted from The Kitchn 

2 pounds rutabaga, peeled and cut into 1/2 inch cubes

Salt and freshly ground black pepper, to taste

1/2 cup whole milk 

1 ounce light cream cheese (at room temperature)

1 teaspoon Spanish smoked paprika

Extra virgin olive oil, for drizzling (optional)

Place the rutabaga in a large pot filled with heavily salted water. Bring to a boil and cook until tender, about 20-30 minutes.

Drain and return to the pot. Add the milk, salt, and pepper. Turn the heat on medium-low and cook until the milk is just warmed through. Turn off the heat.

Drop the cream cheese into the rutabaga and whip it either with a whisk or in a stand mixer until the mixture becomes a whipped mashed potato consistency. Add the paprika and mix thoroughly. Taste for seasoning and add more salt and pepper if necessary. Transfer to a serving dish and drizzle with a little olive oil.

 *Colleen McConnell is guest blogging for LIS. Read more from her over at her awesome food blog, Culinary Colleen



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