Smashed Power Turnips…or Rutabagas? {MMAZ #20}

Funny story. I went to the grocery store last night to get turnips for today’s Meatless Mondays from A-Z ingredient. But they were out – with a new shipment coming today. Which doesn’t help me.

So we head to grocery store #2, which is also out of turnips. Crap.

Luckily I had my handy smartphone and did a quick google of turnips vs. rutabagas – because they did look similar.

rutabaga

Thankfully, I learned that rutabagas are a cross between a cabbage and turnip. In fact, it’s also called a yellow turnip! Good enough for me. ;) Thanks to Wikipedia, MMAZ was saved with the discovery of rutabagas history!

The idea for this recipe started when I learned that turnips are compared with potatoes in texture and flavor. That reminded me of the Cauliflower Protein Smash I keep meaning to make from Kristina. I wonder if I could make a similar protein packed side dish with turnips…er…rutabagas.

Smashed Power Rutabaga #vegan

I used chickpeas, because we had two cans already in the cabinet. The original theory was the chickpeas would give it a hummus-like texture, but I ended up going with a “lumpier” smashed version. If you prefer a creamier dish, I would try using a food processer instead of the mixer.

Either way, this is a nice alternative to the traditional smashed potatoes. And of course the chickpeas give this a protein punch! Paired with a loaded portobello (recipe to come), this was a perfect Sunday evening meal.

Smashed Power Rutabaga #vegan

Smashed Power Rutabaga

by Heather Blackmon

Keywords: side nut-free soy-free vegan vegetarian rutabaga

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Ingredients (serves2-3)

  • 1 rutabaga
  • 3/4 cup garbanzo beans (about 1/2 a can)
  • 1/4 cup almond milk
  • 1 tablespoon non-dairy margarine, soy-free
  • 2 cloves garlic, finely diced
  • 1-2 tablespoon nutritional yeast (optional)
  • salt and pepper to taste

Instructions

Boil water in a medium pot, enough to cover the rutabagas. Meanwhile, dice rutabagas.

diced rutabaga

Transfer rutabagas to the boiling water and cook for 10-15 minutes, or until you can pierce the rutabagas easily with a fork.

Drain rutabagas and transfer to stand mixer (or food processor for creamier version). Add chickpeas and almond milk, mix until combined and to texture desired. Add margarine, garlic, and nutritional yeast (optional) and continue mixing until well integrated.

Finally, add salt and pepper to taste. Serve hot!

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I have to say that rutabagas still aren’t my favorite veggie – a little tangier than I would like – but it was still nice to try something new!

Smashed Power Rutabaga

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And now it’s time to see if you found Turnips or found a way around it like me! :) Seriously – I can’t wait to see what you created this week!



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Questions for you:

  • Have you tried turnips (or rutabagas) recently?
  • Any exciting happenings from over the weekend to share?!
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  1. says

    I guess this means I get my pass for using horseradish during R week? ;)

    Also, kohlrabi is a cousin of the turnip, and I ate a lot of that over the weekend, so I guess I’m really getting turnip obsessed.

    Apparently finding ways to eliminate potatoes from our meals was the theme this week?

    I, however, love rutabagas…and turnips. Do you like turnips better? I actually think that turnips have a bit of a tangier, sharper taste than rutabagas, so I’m intrigued to know if you like them!

    That was four super random comments. I clearly need to finish my coffee.

    • says

      Maybe you’re just more of a purist? I’m trying to make more basic recipes sometimes, because I tend to do lots. I think good ingredients CAN stand on their own, so I admire people who can restrain sometimes. :)

    • says

      I love that we both had to look up this ingredient – it’s the purpose of the challenge! :) I thought you’d like the extra protein. I am experimenting with adding chickpeas to my nacho cheeze and thinking of you. :)

    • says

      What did we ever do before smartphones?! I actually remember when the first version of a smartphone (blackjack) came out and wondering how cool it would be to really use the web on our phones regularly. I think maybe I’m old for remembering that. :)

  2. says

    How funny that the grocery store was out! Coincidentally, for the first time ever, Alex bought Turnips at Kroger last week – he tried to make veggie chips… but he’s still tweaking his method :) This is an interesting take on mashed potatoes!

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