Health & Medical Eating & Food

Scandinavian Rotmos - How Scandinavians Serve Rutabagas

Adding potatoes to boiled rutabagas takes the sharp edge off of these popular root vegetables and yields a creamy and healthy side dish.

  • water to cover the rutabagas (about 3 cups in a large pot)
  • 5 whole allspice
  • 5 peppercorns
  • 1/2 tsp. salt
  • 2 rutabagas
  • 2 carrots
  • 4 large potatoes
  • ground cinnamon or nutmeg
  • 1 Tbsp. butter (optional)

  • Prep Time: 5 minutes
  • Cook Time: 50 minutes

  • Total Time: 55 minutes
  • Yield: 6-8 servings


Bring water, allspice, peppercorns, and salt to boil in large pot. Peel and finally chop rutabagas and carrots, add to pot, and reduce water to a low boil. Cook for 15 minutes. As the rutabagas and carrots cook, peel and finely chop potatoes. Add to pot after the initial 15 minutes; cook for an additional 20 minutes, or until potatoes are fork-tender.

Use a large slotted spoon to remove potatoes from pot to a mixing bowl.

Mash with a potato masher or immersion blender, adding just enough cooking water to make a creamy puree. Place in serving bowl, sprinkle with cinnamon or nutmeg, and top with butter if desired.

Yield: 6-8 servings Scandinavian rotmos.

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