Rutabagas are easily in my top three favorite fall/winter vegetables. They are versatile, hearty, and easy to work with! Not to mention they are chockful of vitamin C, which my body desperately needs this time of year to avoid getting sick.
The creaminess comes from thick greek yogurt. If you care to healthfully indulge, go for the full fat stuff. (I use nothing but Fage. Fage's legit.) Otherwise, you can use 0% fat, which I in fact did for this, and have an even healthier version that is still just as creamy and tangy.
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Servings: 4 people
You Will Need:
- 1 large rutabaga
- 3 garlic cloves, minced
- 1 TBS olive oil
- 1/4 cup thick greek yogurt
- smoked paprika and fresh thyme, to garnish
- Peel the rutabaga and cut into small cubes.
- Place rutabaga in a pot of cold salted water and bring to a boil. Let rutabaga cook until fork tender, 25-30 minutes.
- As that is boiling, heat the olive oil with the minced garlic on low heat until translucent and somewhat mashable. Low and slow is key so the garlic doesn't burn or crisp up.
- When rutabaga is done, drain water and place back into pot. Add garlic (with oil left in the pan) to the pot (as seen above). Mash with a fork and stir to make smooth (very small chunks are fine).
- Add yogurt to the rutabaga mash and stir until totally mixed in.
- Serve with smoked paprika and fresh thyme, if desired.
What are your top three favorite fall/winter vegetables?