• 3lbs rutabaga (about 2 large), peeled and cut into 1 inch pieces
  • 1lb carrots, peeled and cut into 1 inch pieces
  • 1/2 teaspoon salt, divided
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • pepper
  • parsley


Place rutabaga and carrots in a large stockpot.  Fill with cold water to 1 inch above vegetables.  Bring to a boil over medium-high heat.  Add 1/4 teaspoon salt, stir and reduce heat to a medium-low.  Simmer until vegetables are tender, 45 to 50 minutes.  Drain and return to pot.  Stir in sour cream and mash vegetables with a potato masher, leaving the texture a bit chunky.  Pour in buttermilk and continue to mash until thoroughly mixed.  Add remaining salt and pepper; serve immediately.  Makes about 6 cups; serves 8.


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