Mashed potatoes with rutabaga and lemon
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This recipe will help you make healthy, delicious, and presentable mashed potatoes perfect for the holiday table, perfect as a side dish for any meat or fish dish. To make it, combine equal parts potatoes and rutabaga, boil, and mash, adding cream and butter. For a fluffier and smoother mash, use a sieve or a potato masher instead of a potato masher. Separately, fry breadcrumbs with herbs and lemon zest and sprinkle them over the mashed potatoes before serving. They will acquire a pleasant crunch and a slight citrus flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg rutabaga (yellow turnip), peeled and cut into 5 cm pieces.
- 1 kg potatoes, peeled and cut into 4 pieces
- 175 g of butter at room temperature
- 1.5 cups light cream, warm
- 1 tbsp. l. olive oil
- 1.5 tbsp grated lemon zest
- 8 green onions, chopped, plus extra whole stems for serving
- 1/3 cup finely chopped parsley
- 1.5 cups fresh bread crumbs
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Cooking the dish according to the recipe:
- Place the rutabaga and potatoes in a large saucepan, cover with cold, well-salted water, and bring to a boil over medium-high heat. Reduce heat and simmer until the vegetables are tender, about 30 minutes.
- Drain the water and place the pan with the vegetables over low heat. Stir in 8 tablespoons of butter. Mash the vegetables with a potato masher, press through a sieve, or press through a potato masher until smooth, adding warm cream and 2 teaspoons of salt. Keep warm while you prepare the breadcrumbs.
- In a large skillet over medium-high heat, melt the remaining 4 tablespoons (60 g) butter with the olive oil. Add the lemon zest and green onions. Add 1/2 teaspoon salt and cook, stirring, until fragrant, about 2 minutes. Add the parsley and bread crumbs and cook over medium heat, stirring until evenly browned, for another 3 to 4 minutes (if the bread crumbs are burning too quickly, reduce the heat).
- To serve, transfer the puree to a large shallow dish and sprinkle with breadcrumbs. Garnish with chopped green onions (to make green onion curls, thinly slice them and place them in ice water).
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