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Mashed Rutabaga

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

Rutabaga deserves to be better appreciated. The sage and garlic steeped milk makes this easy Mashed Rutabaga simply delicious.


  • 1 large rutabaga, peeled and chopped  (about 1.5 lbs)
  • ½ cup milk
  • 2 sprigs sage
  • 2 bay leaves
  • 1 garlic clove, smashed
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons extra virgin olive oil

Nutrition Facts


147 cals


9 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g


17 g


8 g


5 g


3 g


322 mg


  1. Bring a pot of water to a boil. Add the rutabaga and boil for about 15 minutes or until the pieces are fork tender. Drain the rutabaga and return it to the pot.
  2. While the rutabaga is boiling, in a small saucepan, combine the milk with sage, bay leaves, and garlic. Bring to a simmer and cook over low heat for 5 minutes, turn off heat. Let stand until rutabaga is cooked and drained.
  3. Remove sage, bay leaves and garlic from the milk. Add the milk to the drained rutabaga. Mash with a potato masher or with an electric mixture until smooth. Season with salt and pepper and drizzle with olive oil.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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