Rutabaga Smash with Bacon

Rutabaga Smash with Bacon

Bacon provides a simple addition to this tasty side dish that’s made with rutabagas and carrots.

Prep Time

45

Minutes

Total Time

45

Minutes

Makes

8

servings

2
rutabagas (about 1 lb), peeled, cut into 1-inch cubes
4
large carrots (about 3/4 lb), cut into 1-inch cubes
1
teaspoon salt
1/2
cup butter
1
large sweet onion, thinly sliced, slices cut in half
1/4
cup whipping cream
1/2
teaspoon freshly ground pepper
5
slices thick-sliced bacon, crisply cooked, crumbled (1/3 cup)
Fresh rosemary sprig, if desired
  1. In 3-quart Dutch oven, place rutabagas, carrots and enough water to cover; add 1/2 teaspoon of the salt. Heat to boiling; reduce heat to low. Cover; simmer 30 to 35 minutes or until tender. Drain.
  2. Meanwhile, in 12-inch nonstick skillet, melt 1/4 cup of the butter over medium heat. Cook onion in butter 25 minutes, stirring occasionally, until very tender.
  3. In large bowl, mash rutabagas and carrots until almost no lumps remain. Add onion, whipping cream, pepper, remaining 1/4 cup butter and remaining 1/2 teaspoon salt; stir until well blended. Sprinkle with bacon. Garnish with rosemary.
Makes 8 servings (1/2 cup)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Technique Tip
Rutabagas are easy to peel with a vegetable peeler, or gently scrape them with a knife.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 199
    • Total Fat 16g
      • (Saturated Fat 9g,),
    • Sodium 595mg;
    • Total Carbohydrate 10g
      • (Dietary Fiber 3g,
    • Protein 4g;
    Percent Daily Value*:
      Exchanges:
      • 2 Vegetable;
      • 3 Fat;
      Carbohydrate Choices:
      • 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.