Mashed Rutabagas with Miso Butter
Make our mashed rutabagas with miso butter – a perfect holiday or anytime side. These rutabagas are made with minimal ingredients and are packed with flavor!
measuring cup and spoons
- 3 lb rutabagas
- 4 Tbsp vegan butter at room temp (I used Earth Balance buttery sticks)
- 2.5 Tbsp white miso
- ½ cup unsweetened oat milk (Or any kind of unsweetened unflavored plant milk)
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper to taste
Bring a medium-sized pot of water to a boil. While the water heats, peel the rutabagas. If the ends are too tough cut them with a knife. Slice the peeled rutabagas into 2-3 inch pieces and place in the pot. Cover and simmer for 45 minutes or until the rutabagas are fully cooked.
If you forgot to leave out your vegan butter to thaw, microwave for 10 seconds. Add butter to a small bowl and whisk in miso until combined. Put the miso butter in the refrigerator to chill.
Strain the water and return the rutabagas to the pot. Add oat milk, miso butter, onion powder, and garlic powder and use a hand mixer to beat the rutabagas until mashed. Taste the rutabagas and add salt and pepper to taste.
(This last step is optional) Add the mashed rutabagas with miso butter to a casserole dish, and broil in the oven for 5-7 minutes or until you get some browning. Top with additional salt and pepper and serve.
Nutrition is an estimate and does not include optional ingredients.
Just a heads up – this page contains some affiliate links which means I make a little bit of money if you click on select links and make a purchase. I only recommend products that I use on the reg!
Serving: 283g | Calories: 226kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 547mg | Potassium: 745mg | Fiber: 6g | Sugar: 11g | Vitamin A: 76IU | Vitamin C: 57mg | Calcium: 144mg | Iron: 2mg