Garlic Brown Butter Mashed Carrots and Rutabaga
Creamy, cozy Garlic Brown Butter Mashed Carrots and Rutabaga made with broth-simmered vegetables, nutty garlic brown butter, and fresh parsley. A simple, flavourful fall side dish that’s perfect for weeknights or holiday dinners.
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.
Tried this recipe?Let us know how it was!