Toasty Rutabaga Mash

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.

A generous bowl of Toasty Rutabaga Mash topped with chopped fresh parsley
Toasty Rutabaga Mash (AIP, Paleo)
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๐Ÿ€ March makes me think of all things Irish. Itโ€™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. Patrickโ€™s Day.

Irish Recipes on my Blog

You already know about corned beef and cabbage, but have you heard of champ? ย Me neither. ย Basically, itโ€™s mashed potatoes with boiled milk and green onions. ย Little did I know when I was creating my AIP version of mashed potatoes that I was really making champ. ย Yes, my friends, the Irish blood runs strong in me.

For a lighter meal, you could try this Irish Carrot Soup. ย I adapted the recipe from an Irish cookbook my mom had when we were growing up.

And then thereโ€™s this… Toasty Rutabaga Mash. ย Rutabagas seem kind of old-fashioned, and donโ€™t get a lot of press. ย But for optimum health, we should be eating the biggest variety of veggies we can! ย Rutabagas, similar to turnips, are often part of Irish cooking, and can be a great option if you have trouble sourcing white sweet potatoes. ย I used some caramelized onions and fresh parsley to elevate this humble vegetable, and a touch of coconut milk for a bit of creaminess. ย It pairs really well with beef. (You will need a potato masher for this recipe.)

To your health! ๐Ÿ€๐Ÿ˜Š๐Ÿ€

๐Ÿ’—,

Wendi

Toasty Rutabaga Mash

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: SidesCuisine: AIP, Paleo, IrishDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

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.

Ingredients

  • 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

Directions

  • In a large saucepan, heat EVOO over medium heat. ย Add onions and honey. ย Stir constantly, and cook gently until onions are beautifully caramelized. (Do not allow them to burn, or the oil to smoke! ย Keep a close eye on the heat, reducing if necessary.) ย With a slotted spoon, remove the onions to a small dish, leaving the oil in the pan.
  • Add the rutabaga to the pan, and sautรฉ in the remaining oil for three minutes. ย Turn heat down to medium low. ย Add the water to the pan. ย Cover and simmer until rutabaga is golden and fork-tender, about 20 minutes. ย Drain.
  • Add the coconut milk and salt. ย Mash. ย (It will be chunky!)
    Stir in the caramelized onions and parsley. ย Reheat if necessary. ย Serve! ย ๐Ÿ€๐Ÿ˜‹๐Ÿ€

Notes

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7 Comments

  1. Pingback: Paleo AIP Recipe Roundtable #258

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  6. Oh my goodness, wow! This dish is amazing!! Thank you!

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