I have used this time during our 30-Day Clean Eating Challenge to experiment with different veggies. Because of SIBO, I’ve had to adjust my diet to eliminate vegetables that are high in FODMAPs. The normal veggies I love were causing me to have digestive distress particularly in the form of bloating. I have been branching out to try veggies that are lower in FODMAPs….this time I tried rutabaga. Although somedays it feels like a low FODMAP diet (in addition to paleo) is limiting, I also think it’s so amazing to be able to eat real food and to try food that I would have NEVER tried four years ago. Rutabaga makes a wonderful potato substitute. I served it right along side a beef roast and it made the perfect side dish. It was easy to mash with my immersion blender and simply season with salt and pepper. It’s definitely worth a try!
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- 2 lbs. rutabaga, peeled and cut into 1" pieces
- 3 Tbsp coconut oil, ghee, or butter
- Salt and Pepper, taste
- Fill a large pot with water and place over medium high heat. Add the rutabaga pieces and season with salt.
- Allow the water to come up to boil and then reduce the heat to a simmer.
- Simmer for 30-35 minutes or until the rutabaga is tender.
- Strain the water and return the rutabaga to the pot (with the heat off). Allow the remaining water to evaporate.
- Use an immersion blender or potato masher and mash the rutabaga until mostly smooth.
- Add in the coconut oil/ghee/butter and season with salt and pepper, to taste.