Whether you call it a swede or rutabaga, this root vegetable is the perfect way to welcome in the cold weather. It’s hardy and sweet and paired with carrots, it’s the perfect winter meal, and can even be vegan if you swap out the butter for oil or vegan butter.

Ingredients 

• 2 tablespoons of unsalted butter
• 1 medium rutabaga 
• 2 large carrots
• 1 large onion 
• 6 cups of the stock of your choice
• Salt and pepper to taste 

Instructions

1. First, wash the carrots and rutabaga well. 
2. Dice the rutabaga and the onion into cubes and cut the carrots into thin slices. 
3. Melt the butter in a heavy-bottomed pot and add in all the vegetables. 
4. Allow them to cook until the onions are translucent and season with salt and pepper to taste. 
5. Put the lid on and cook for 10 more minutes so the other vegetables soften more. 
6. Pour in the stock and bring it up to a boil. Once it’s boiling, bring it down to a simmer and cook for 30 minutes. 
7. Turn off the heat and allow the soup to cool slightly so when you blend it won’t be too hot. 
8. Pour it into a blender or use an immersion blender to make it super creamy and smooth. 
9. Taste, season further with salt and pepper if necessary, and enjoy! 

The post Nothing Beats this Carrot and Rutabaga Soup appeared first on falafelandcaviar.com.

Ingredients

• 2-3 pounds of rutabagas
• 2 teaspoons of butter
• 1/4 cup to 1/2 cup of sour cream
• 2 tablespoons of chopped chives, parsley, or any other fresh herb
• Salt and pepper to taste

Recipe

1. First, wash and peel the rutabagas.
2. Then, chop them into 1-inch cubes as evenly as possible.
3. Fill up a large pot of with cold water and put in the rutabagas. It’s best to start with cold water so it cooks every piece more evenly. Salt it generously, and bring it up to a boil.
4. Put the heat down to medium and cook until soft, about 30-45 minutes.
5. Then, drain the rutabagas, put them back into the pot and put it on low heat for a couple of minutes to dry out a bit.
6. Finally, add in the butter and sour cream, mash, and season it to your taste. Mash it with a potato masher and serve with your favorites herbs!

The post Mashed Rutabaga is the Perfect Mashed Potato Substitute! appeared first on falafelandcaviar.com.

Whether you call it a swede or rutabaga, this root vegetable is the perfect way to welcome in the cold weather. It’s hardy and sweet and paired with carrots, it’s the perfect winter meal, and can even be vegan if you swap out the butter for oil or vegan butter.

Ingredients 

• 2 tablespoons of unsalted butter
• 1 medium rutabaga 
• 2 large carrots
• 1 large onion 
• 6 cups of the stock of your choice
• Salt and pepper to taste 

Instructions

1. First, wash the carrots and rutabaga well. 
2. Dice the rutabaga and the onion into cubes and cut the carrots into thin slices. 
3. Melt the butter in a heavy-bottomed pot and add in all the vegetables. 
4. Allow them to cook until the onions are translucent and season with salt and pepper to taste. 
5. Put the lid on and cook for 10 more minutes so the other vegetables soften more. 
6. Pour in the stock and bring it up to a boil. Once it’s boiling, bring it down to a simmer and cook for 30 minutes. 
7. Turn off the heat and allow the soup to cool slightly so when you blend it won’t be too hot. 
8. Pour it into a blender or use an immersion blender to make it super creamy and smooth. 
9. Taste, season further with salt and pepper if necessary, and enjoy! 

The post Nothing Beats this Carrot and Rutabaga Soup appeared first on falafelandcaviar.com.

Ingredients

• 2-3 pounds of rutabagas
• 2 teaspoons of butter
• 1/4 cup to 1/2 cup of sour cream
• 2 tablespoons of chopped chives, parsley, or any other fresh herb
• Salt and pepper to taste

Recipe

1. First, wash and peel the rutabagas.
2. Then, chop them into 1-inch cubes as evenly as possible.
3. Fill up a large pot of with cold water and put in the rutabagas. It’s best to start with cold water so it cooks every piece more evenly. Salt it generously, and bring it up to a boil.
4. Put the heat down to medium and cook until soft, about 30-45 minutes.
5. Then, drain the rutabagas, put them back into the pot and put it on low heat for a couple of minutes to dry out a bit.
6. Finally, add in the butter and sour cream, mash, and season it to your taste. Mash it with a potato masher and serve with your favorites herbs!

The post Mashed Rutabaga is the Perfect Mashed Potato Substitute! appeared first on falafelandcaviar.com.