Best Low Carb Mashed Candied Rutabagas Recipes

EASY MASHED RUTABAGA

Easy Mashed Rutabaga image

Creamy, slightly sweet, and a great low-carb alternative to mashed potatoes. The broth infuses the mashed rutabaga with wonderful flavor.

Provided by Beth Wand Sidell

Categories Side Dish Vegetables

Time 1h

Yield 6

Number Of Ingredients 5

Ingredients

1 large rutabaga, peeled and cubed
3 cups chicken broth, or as needed
¼ cup evaporated milk, or as needed
3 tablespoons butter
salt and ground black pepper to taste

Steps:

Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.

Nutrition Facts : Calories 120.4 calories, Carbohydrate 12.1 g, Cholesterol 21.3 mg, Fat 7.1 g, Fiber 3.2 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 685.4 mg, Sugar 8.9 g

LOW CARB MASHED CANDIED RUTABAGAS

Low Carb Mashed Candied Rutabagas image

A good substitute for candied sweet potatoes. Be very careful when you are peeling or cutting a rutabaga. They are a beast to handle.

Provided by Mercy

Categories Fruit

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 medium rutabagas, peeled and sliced
3 packets splenda artificial sweetener
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4-1/3 cup heavy cream
1/2 cup butter, divided in half
1/4 cup chopped pecans

Steps:

Cooking the rutabagas in lightly salted water until just soft (about 15 to 20 minutes depending on slice size).
Mix the rutabagas, sweetener, cinnamon, salt, and cream with half of the butter until smooth with an electic mixer.
Spoon into a lightly greased casserole dish and smooth the top.
Bake, uncovered, at 350°F for 30 minutes and melt the remaining butter and set aside.
After the 30 minutes, sprinkle the pecans over the top and drizzle with the melted butter.
Bake for an additional 15 minutes.

Nutrition Facts : Calories 406.9, Fat 34, SaturatedFat 18.5, Cholesterol 81.4, Sodium 556.9, Carbohydrate 25.2, Fiber 8.1, Sugar 16.5, Protein 4.7

BAKED CARROTS, TURNIPS & RUTABAGAS

Baked Carrots, Turnips & Rutabagas image

Make and share this Baked Carrots, Turnips & Rutabagas recipe from Food.com.

Provided by Dancer

Categories Fruit

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 large carrots, cut in large bite-sized pieces
1 medium turnip, cut in large bite-sized pieces
1 medium rutabaga, cut in large bite-sized pieces
1/4 cup dry sherry or 1/4 cup vegetable broth
1 tablespoon apple juice concentrate or 1 tablespoon applesauce
1 tablespoon maple syrup or 1 tablespoon brown sugar
1 teaspoon grated fresh lemon rind

Steps:

Preheat oven to 350 degrees.
Arrange carrots, turnip, and rutabaga in 2-quart casserole dish.
In small bowl, combine remaining ingredients.
Drizzle over vegetables.
Cover vegetables with aluminum foil; bake 40 to 50 minutes.
Serve over brown rice.

Nutrition Facts : Calories 187.6, Fat 0.7, SaturatedFat 0.1, Sodium 133.3, Carbohydrate 39.7, Fiber 8.1, Sugar 28.9, Protein 3.6

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