Sides
Mashed Swede
Ingredients
- 1 kg (2.2 lb) swede (rutabaga), peeled and cubed
- 30 g (2 tbsp) butter
- 60 ml (1/4 cup) whole milk
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1 pinch ground nutmeg
Method
- Place the swede cubes in a large pot and cover with salted water.
- Bring to a boil and cook for 20-25 minutes until very tender when pierced with a fork.
- Drain thoroughly and return the swede to the pot.
- Add the butter, milk, brown sugar, salt, pepper and nutmeg.
- Mash until smooth, or blend briefly with a hand blender for an extra-silky texture.
- Taste and adjust seasoning, then serve hot.
Introduction: Swede, or rutabaga, thrives in Iceland's cool climate and has long been a dependable winter vegetable.
Cultural Background: Swede, or rutabaga, thrives in Iceland's cool climate and has long been a dependable winter vegetable. Rófustappa, a simple mash often lightly sweetened, is a familiar accompaniment to hearty meat dishes and a nostalgic taste of home for many Icelanders.
Tips: Cut the swede into even-sized pieces so it cooks uniformly. Drain the swede very well before mashing to avoid a watery result.
Variations: Mix in mashed carrot for a classic Nordic 'rotmos' style side. Add a spoonful of cream instead of milk for extra richness.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Reheat in a saucepan over low heat, stirring, with a splash of milk to loosen if needed.
FAQs:
Q: Is swede the same as turnip?
A: No, swede (rutabaga) is a different, slightly sweeter root vegetable, often confused with turnip.
Q: Can I make this dairy-free?
A: Substitute a plant-based butter and milk alternative.
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