Whipped Rutabaga-Potatoes with Brown Butter and Crispy Sage creates a creamy, savory side dish that tastes like Thanksgiving on a plate. This comforting mash pairs earthy rutabaga with potatoes and finishes with nutty browned butter and fragrant crispy sage. Many people don’t realize that rutabaga belongs to the cruciferous vegetable family—alongside broccoli, cauliflower, Brussels sprouts, radishes, and cabbage. These vegetables contain beneficial compounds called glucosinolates, which contribute to their slightly bitter flavor and impressive health benefits. Blending rutabaga with potatoes softens that bitterness and creates a silky mash that delivers two vegetables in one nourishing side dish.
How to make Whipped Rutabaga-Potatoes
Place rutabaga in a pot and cover with salted water by 3 inches. Bring to a boil and reduce to a simmer for 10-15 minutes to give the rutabaga a head start. Add potatoes and continue to simmer until both vegetables are fork-tender, about 10 minutes more. When rutabaga and potatoes are tender, drain, set aside, and keep warm.
While rutabaga and potatoes are cooking, heat butter in small saucepan over medium heat. Once butter is melted and gently bubbling, add the 4 to 6 whole sage leaves (plan on one leaf per serving) and toss to coat in hot butter. Monitor the heat to prevent sage leaves from burning. Let sage get crispy, but not brown.
Transfer sage leaves to a plate with a paper towel, sprinkle with salt, and set aside. Next, add the chiffonade sage to the butter and let crisp as the butter continues to brown. (Optional: after butter and sage are toasted reserve 1 tablespoon of brown butter and sage for plating). Add 2 cups of oat milk to the toasted butter mixture and gently heat as the rutabaga-potato finishes cooking.
To finish the rutabaga-potatoes, use masher to break down drained vegetables. Add warm milk and reserved brown butter-milk mixture and continue to mash. Leave chunky for a rustic look or use hand mixer or stick blender to whip mixture into a smoother puree.
To serve place Whipped Rutabaga-Potatoes into a serving dish and drizzle with reserved brown butter and garnish with crispy sage.
This side dish works well for a cozy addition to meal prep. Portion into separate containers and add protein and a green vegetable.
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Whipped Rutabaga-Potatoes with Brown Butter and Crispy Sage
Ingredients
- 1 lb rutabaga cut into large cubes
- 1 lb potato cut into large cubes
- 4 tablespoons butter unsalted
- 12 – 16 sage leaves 4 to 6 left whole, chiffonade remaining (about 1 tablespoon)
- 2 cups oat milk or milk of choice
- salt and pepper to taste
Instructions
- Place rutabaga in a pot and cover with salted water by 3 inches. Bring to a boil and reduce to a simmer for 10-15 minutes to give the rutabaga a head start. Add potatoes and continue to simmer until both vegetables are fork-tender, about 10 minutes more. When rutabaga and potatoes are tender, drain, set aside, and keep warm.
- While rutabaga and potatoes are cooking, heat butter in small saucepan over medium heat. Once butter is melted and gently bubbling, add the 4 to 6 whole sage leaves (plan on one leaf per serving) and toss to coat in hot butter. Monitor the heat to prevent sage leaves from burning. Let sage get crispy, but not brown.
- Transfer sage leaves to a plate with a paper towel, sprinkle with salt, and set aside.
- Add the chiffonade sage to the butter and let crisp as the butter continues to brown.
- Optional, after butter and sage are toasted reserve 1 tablespoon of brown butter and sage for plating.
- Add 2 cups of oat milk to the toasted butter mixture and gently heat as the rutabaga-potato finishes cooking.
- To finish the rutabaga-potatoes, use masher to break down drained vegetables. Add warm milk and reserved brown butter-milk mixture and continue to mash. Leave chunky for a rustic look or use hand mixer or stick blender to whip mixture into a smoother puree.
- To serve place Whipped Rutabaga-Potatoes into a serving dish and drizzle with reserved brown butter and garnish with crispy sage.
