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Rutabaga & Potato Smash

by Vimerson Health Team January 06, 2020

Rutabaga & Potato Smash

Winter is here so time for those wholesome seasonal warm dishes that fill your stomach with childhood country memories, and good, solid nutrients. 

Although I would eat a steamed potato with anything, I do like mixing up the favorite root veggies into a delicious smash. Something for the whole family to enjoy, or even by yourself on a cold winter evening. 

The ingredients for this dish are in full swing this time of year so they should not be difficult to source in your local market, preferably, as always, organic. (I will explain in another article why we should be choosing all organic and locally sourced!)

The basic two, as is evident by the title, are rutabaga and potatoes, but you can use a turnip if you can’t find rutabaga, definitely add some carrots - and don’t forget the parsley!


What you need:

Serves 6

  • 3 medium rutabagas
  • 3 large potatoes
  • 2 medium carrots
  • 1 medium onion 
  • 1 bay leaf
  • 1 tablespoon of virgin olive oil
  • ½ teaspoon of paprika
  • A few stalks of fresh parsley  
  • Salt and pepper to season



    Start your preparation by peeling and cutting into cubes your rutabagas, potatoes, and carrots. Put aside and finely cut your onion. In a large pot gently fry the onion with the bay leaf in the olive oil until soft and yellow/transparent. At this point add in your paprika and cook for 20 seconds. Add enough water (hot or cold) to just cover the base of the saucepan. Add in the vegetables and stir over medium heat until rutabaga goes soft and then add in a liter of boiling water. Let the veg boil for about 15 mins, or until the potatoes are soft. Strain the water into a container and put aside to use as stock for soup! (Only store liquids and solids in a fridge or freezer when completely cooled through). Follow this link for our delicious minestrone soup:

    Transfer everything to a large mixing bowl. 

    If you buy the parsley fresh, wash it, remove the leaves from the stalks and finely chop using a large knife. Sprinkle in the parsley and remove the bay leaf. Season to your own taste with salt and pepper, and always with rutabaga, add in that extra pinch of pepper. Using a large fork, start smashing! You can go further of course and make a puree style mash, but I personally do love biting into those peppered chunks of rutabaga.

    Transfer into your favorite ceramic serving dish and garnish with some leftover fresh parsley. Serve hot and enjoy!


    Vimerson Health Team
    Vimerson Health Team


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