Toasty Rutabaga Mash is adapted from Irish cuisine for the AIP/Paleo. There is a touch of creaminess, some caramelized onions and fresh parsley to elevate this humble dish.Jump to Recipe
🍀 March makes me think of all things Irish. It’s only natural, given my Irish heritage and my love of cooking, that I should be making some food from the motherland! I did a wee bit of research on the cuisine of Ireland to discover what we might be able to serve on St. Patrick’s Day.
You already know about corned beef and cabbage, but have you heard of champ? Me neither. Basically, it’s mashed potatoes with boiled milk and green onions. Little did I know when I was creating my AIP version of mashed potatoes that I was really making champ. Yes, my friends, the Irish blood runs strong in me.
For a lighter meal, you could try this Irish Carrot Soup. I adapted the recipe from an Irish cookbook my mom had when we were growing up.
And then there’s this… Toasty Rutabaga Mash. Rutabagas seem kind of old-fashioned, and don’t get a lot of press. But for optimum health, we should be eating the biggest variety of veggies we can! Rutabagas, similar to turnips, are often used in Irish cooking, and can be a great option if you have trouble sourcing white sweet potatoes. I used some caramelized onions and fresh parsley to elevate this humble vegetable, and a touch of coconut milk for a bit of creaminess. It pairs really well with beef.
To your health! 🍀😊🍀
P.S. My second cookbook contribution is out! (The first was 30-Minute Meals for the Paleo AIP.) I shall dispense with a big ol’ commercial, but please do go give AIP by Season a look 👀 here! Eating seasonally is good for you, your pocketbook, and the environment. Check it out!
Toasty Rutabaga MashCourse: SidesCuisine: AIP, Paleo, IrishDifficulty: Easy
2 T. extra virgin olive oil
2 drops of honey (to promote caramelization)
1/2 C. chopped onion
3 C. peeled, chopped rutabaga
1/2 C. water
1/4 C. coconut milk
1 t. sea salt
2 T. chopped parsley
- In a large saucepan, heat EVOO over medium heat. Add onions and honey. Stir constantly, and cook gently until onions are beautifully caramelized. (Do not allow them to burn, or the oil to smoke! Keep a close eye on the heat, reducing if necessary.) With a slotted spoon, remove the onions to a small dish, leaving the oil in the pan.
- Add the rutabaga to the pan, and sauté in the remaining oil for three minutes. Turn heat down to medium low. Add the water to the pan. Cover and simmer until rutabaga is golden and fork-tender, about 20 minutes. Drain.
- Add the coconut milk and salt. Mash. (It will be chunky!)
Stir in the caramelized onions and parsley. Reheat if necessary. Serve! 🍀😋🍀
- You will need a potato masher for this recipe.