Description
These are the best (no potato, no cauliflower) keto vegan mashed “potatoes!” This low carb secret vegetable when cooked almost perfectly imitates the potato! All of that fluffy, creamy, buttery goodness, non of the Carbs or Cholesterol! Introducing a vegetable that is a cross between a turnip and a cabbage! The rutabaga! Try with our keto vegan gravy! (Recipe here)
Ingredients
- 3 lbs rutabagas (peels removed)
- 1/4 cup I can’t Believe It’s Not Butter …It’s Vegan Butter (melted)
- 1/3 cup Silk heavy cream (warmed)
- 1/2 teaspoon Himalayan Pink salt (to taste)
- 1/2 teaspoon ground pepper
Instructions
- Chop your rutabaga into 1″ cubes (approximately).
- Add the cubed rutabaga into a pot of salted water. Bring it to a boil and cook it until tender.
- Drain and mash until perfectly smooth. Add the melted vegan butter. Slowly add warmed Silk heavy cream until thick, fluffy and creamy!
- Transfer into a serving bowl and eat immediately. Serve with Keto Vegan Gravy! (Recipe here)
Notes
MICROWAVE VARIATION
Prep rutabagas per Step One. Put in microwave casserole with salt & 1 cup or so of water. Swish rutabagas around a bit & dump out all but about 2-3 T. of water. This should leave enough salt on veg to season it while cooking. Cover and cook in microwave until soft. ( my microwave has a setting for cooking fresh soft or hard veg. ). There should not be any extra water to dump – continue with Step 3!
- Prep Time: 5
- Cook Time: 15
- Category: Sides
- Method: Stovetop
- Cuisine: American
Keywords: Keto Vegan Mashed Potatoes, Mashed Potatoes, Rutabagas, Swedes, Vegan Mashed Potatoes, No Cauliflower
