"A delicious Midwestern dish." — LaDOnna
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Surprisingly good! I sent my husband to the store for rhubarb and he came back with rutabaga. We had never tasted it before so decided to try this recipe. I'm glad we did. Don't have a potato masher so used a portable mixer and added enough milk so that it was the consistency of mashed potatoes. The uncooked shredded carrots adds a nice texture and taste. Will buy rutabaga and make this again!
Just awful! really truly not palatable, lacked flavor, poor consistency, raw carrot taste. If you have the rutabagas already and you've had this kind of thing before and liked, that's the only way I could see anyone eating this stuff. I can't get the taste out of my mouth!
This is a great recipe...a real plus to any dinner. One tip, some readers said that they found it to be watery...I mashed the ingredients in a stand mixer and placed everything in a casserole. I covered the casserole and baked at 350 for 15 minutes. Hope this helps.
This was the first time that I had ever tried rutabaga and am so glad I had your recipe to try it in. Was a very nice compliment to my pork roast (thanks to my mothers suggestion.) Will make this more often!
I had never had rutabagas and neither had my husband. This dish was really good and sweet we really enjoyed it we will be having it again.
This was good, and I'll make it again. I did use brown sugar instead of white, just because it felt right.
I found this recipe to be OK. My friend and I thought it was edible, but pretty bland. I think if we had some meat along with it, it might have been a little better.
My mother-in-law used to make this every Thanksgiving and for us it's just not Thanksgiving without it! We LOVE this recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 25
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