Creamy, cozy Garlic Brown Butter Mashed Carrots and Rutabaga made with broth-simmered vegetables, nutty garlic brown butter, and a sprinkle of parsley. This simple fall side dish feels special enough for the holidays but easy enough for a weeknight dinner. Old school comfort food fancied up just a touch. The simple side dish that becomes the star of the show.
The name of this recipe is only what it is so the haters don’t come at me. I actually call this Mashed Carrots & Turnips because that is what we called it when I was a kid. It wasn’t until I was an adult that I learned that Mom’s turnips were in fact, not turnips. I learned I had never eaten a turnip in my life.
So if turnips are your thing I’m sure you can use them to make this but I’m sticking with my rutabagas. We ate them mashed with carrots and absolutely obscene amounts of butter and salt & pepper. Serious comfort food except now…
I am the only one in my house who will eat them so when I make these I get them all to myself which I am not mad about at all.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Garlic Brown Butter Mashed Carrots and Rutabaga
Ingredients
For the veg:
- 4 cups rutabaga chopped
- 4 cups carrots chopped
- 2 cups chicken broth or vegetable broth
- 3 Tbsp butter
For the garlic brown butter:
- 1/4 cup butter
- 1 small garlic clove minced
For serving:
- 1 Tbsp parsley finely chopped
Instructions
Cook the veg:
- Add the chopped rutabaga and carrots to a saucepan. Pour in the broth.
- Bring to a boil then reduce to a simmer, cover and continue to cook for about 15 minutes, until cooked through and tender.
While the vegetables cook, make the brown butter:
- Add the 1/4 cup butter to a small saucepan over medium heat and cook until golden brown. Just as the browning starts, add in the minced garlic and mix well.
- Pour into a bowl to keep from burning and set aside.
Finish the veg:
- Drain off the broth, leaving about 2 Tbsp in the pot (feel free to save any reserved broth for another use).
- Add in the 3 Tbsp butter and a pinch each of S&P.
- Mash. I like to keep some texture and leave this slightly chunky, but you can mash until completely smooth if that’s your preference. (If it’s looking dry feel free to add back in some of the drained broth)
- Transfer to a serving dish and top with the brown butter, the parsley and some freshly cracked black pepper.
my pro tips for making the best Garlic Brown Butter Mashed Carrots and Rutabaga
The mashing – you are welcome to mash these into a silky smooth texture but that’s not how I roll. I don’t over mash here… I like a little texture.
The garlic – make sure you add the garlic at the very end of the butter browning process. It only takes a second to cook and we don’t want it to burn.
The broth – save the reserved cooking broth if you like. I use it to thin out leftovers or to cook other vegetables or even as an extra add-in to gravy.
The butter – you can make the brown butter ahead of time and gently reheat it to drizzle when you’re ready to serve. Just try not to drizzle it on everything you eat before you make these or maybe that’s just my problem.
recipe substitutions and variations
Extra Creamy Version – go ahead and mash the mixture completely smooth (or use an immersion blender), and add a splash of cream and a handful of grated parmesan cheese.
Herby Version – add a few extra fresh herbs as a finisher… thyme, chives and sage are all good. You can even crisp up some sage in the brown butter if you’re feeling extra fancy and want to really impress. You can find instructions for making it that way here.
Vegan Version – just use vegetable broth and your favourite plant based butter.
serving suggestions
My favourite way to serve this is with a delicious baked ham, but you really can’t go wrong here, it’s also good with:
- Roasted chicken or turkey
- A slow braised beef or pork roast
- Crispy skinned baked chicken thighs
For a holiday party it goes beautifully with these Truffle Butter Steak Bites
Followed by these dreamy Chewy Ginger Creams for dessert.
storing leftovers and make ahead details for this Garlic Brown Butter Mashed Carrots and Rutabaga recipe…
Storing – this keeps well in the fridge in an air-tight container for 4-5 days.
Reheating – reheat gently on the stovetop or in the microwave, and add a splash of broth if needed to loosen.
Adding – if it needs a little moisture add a couple tablespoons of broth (or water or cream) before reheating.
Make Ahead – you can make this 1-2 days in advance and store it in the fridge. Reheat before serving and drizzle with the brown butter and parsley.
Freezing – this freezes well for up to 2 months. Thaw overnight in the fridge and then reheat as noted above.
more cozy sides
These Garlic Parmesan Sweet Potatoes on Yogurt with Chili Crisp & Honey are a favourite on my social media and they might be the best sweet potatoes you’ll ever try.
I love this Roasted Delicata Squash Salad with Maple Brown Butter Dressing because it’s in keeping with my favourite flavour theme – brown butter.
These Easy Balsamic Roasted Fall Vegetables are another nostalgic recipe for me. Super easy and super delicious.
I know you’ll love this Garlic Brown Butter Mashed Carrots and Rutabaga as much as I do and if you do try don’t forget to drop a comment, rate the recipe, or tag me over on Instagram @thepyperskitchen so I can see your delicious meals!
