Image
main content start
How to Make Rutabaga and Carrot Hash
Root vegetables are in season during the colder months and make for great side dishes in the coming holidays too.
15 min prep time
30 min cook time
12servings
1/2 cup
Print Recipe >
Step-By-Step Instructions:
-
In a large saucepan combine the rutabaga, potatoes, carrots, garlic, bay leaf, salt and pepper to taste, broth and water. Bring to a boil over medium heat, reduce to a simmer, cover, and cook for 30 minutes until tender. Drain the vegetables, reserving 1/2 cup liquid. Remove and discard the bay leaf.
-
With a potato masher, mas the vegetables with the reserved cooking liquid and the olive oil. Readjust seasonings if necessary and serve.
Nutrition facts
12 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 45
- % Daily value*
-
Total Fat
1.5g
2%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 100mg 4%
-
Total Carbohydrate
8g
3%
- Dietary Fiber 1g 4%
- Total Sugars 2g
- Added Sugars 0g 0%
- Protein 1g
- Potassium 230mg 5%
Ingredients
rutabaga (peeled, quartered and thinly sliced)
1 lbs
russet or baking potatoes (peeled and thinly sliced)
1/2 lbs
carrots (peeled and thinly sliced)
1 1/2 med
garlic (peeled)
5 clove
bay leaves
1 leaves
Kosher Salt
1/8 tsp
black pepper
1/8 tsp
low sodium chicken broth (low-fat)
2 cup
water
2 cup
olive oil
1 tbsp
Related Recipes
View more related recipesDFH Related Recipes
Image
Sponsored
Stuffed Chicken Breast with California Dates, Spinach, & Herbed Ricotta
20 min
25 min
4
Reviews & Ratings