Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple ...

Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes.

Put the rutabaga in a large saucepan and cover by about 2 inches of water. Season the water generously with salt. Partially cover the pot and bring the water to a boil over medium-high heat.

Put the chopped rutabaga in a pot, cover with water and add a pinch of salt. Bring to a simmer and simmer until soft, about 30 minutes; drain.

Toss the rutabagas into a large pot and cover generously with water. Season the water generously with salt. Bring the water to a boil, reduce to a simmer and simmer for 45 minutes.

Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree.

Preheat the oven to 375 degrees F. Combine the cream, milk, mustard, cayenne, nutmeg, a generous amount of salt and the turnips and rutabaga in a large bowl.

Cook 2 diced peeled rutabagas and 2 smashed garlic cloves in salted boiling water until tender, 20 to 30 minutes; drain. Heat 1 tablespoon coconut oil in the same pot over medium heat.

Get Rutabaga Mash Recipe from Food Network. Peel and roughly chop 3 pounds rutabagas. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt.