How is the rutabaga boiled?

It is peeled, washed, and cut into slices, and boiled in 1 liter of boiling, salted water until tender. It is then removed and rubbed through a colander or mashed well.

What does the sauce in the mash consist of?

A simple roux-based sauce: 50 g butter is melted, 30 g all-purpose flour is stirred in and thinned with 3–4 dl milk. The sauce is brought to a boil, the rutabaga is added, and everything is brought to a boil again before you season with salt and pepper.

Can you use potatoes in the mash?

Yes. Henriette Schønberg Erken writes in 'Stor kokebok' (1914, p. 394) that the mash can be made with half rutabaga and half potatoes, boiled in the salt-meat pot, mashed fine, and mixed with meat stock and a little fat.

Mashed Rutabaga

Name: Mashed Rutabaga
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 pcs rutabaga (large); 1 l water (for boiling); 2 tsp salt (in the cooking water); 50 g butter; 30 g all-purpose flour; 3.5 dl milk (3–4 dl); salt (to taste); pepper (to taste)

Mashed rutabaga after Erken: boiled rutabaga is mashed and combined into a boiled white sauce of 50 g butter, 30 g flour, and 3–4 dl milk, seasoned with salt and pepper. A variation with half potatoes boiled in the salt-meat pot and mixed with meat stock and fat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 394 (falt i det fri)

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About the dish

Mashed rutabaga was one of the steady companions to salted and boiled meat in the Norwegian household. Erken gives both a refined variation with a white sauce of butter, flour, and milk, and a simpler everyday variation with half potatoes boiled in the salt-meat pot.

How to make it

1
Boil the rutabaga
Peel and wash the rutabaga, cut it into slices, and place it in boiling, salted water. Boil until tender.
2
Mash
Remove the rutabaga and rub it through a colander, or mash it well.
3
Make the sauce
Melt the butter, stir in the flour, and thin with the milk. Bring it to a boil.
4
Combine and season
Add the mashed rutabaga, bring the mash to a boil again, and stir in salt and pepper to taste.
5
Variation
The mash can also be made with half rutabaga and half potatoes, boiled in the salt-meat pot, mashed fine, and mixed with meat stock and a little fat.

Changes from the original

'del.' has been converted to deciliters and 'hvetemel' to all-purpose flour in modern form. The amount of water has been kept, and the method has been divided into steps in modern Norwegian.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Time machine – what changed?

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Frequently asked questions

How is the rutabaga boiled?: It is peeled, washed, and cut into slices, and boiled in 1 liter of boiling, salted water until tender. It is then removed and rubbed through a colander or mashed well.
What does the sauce in the mash consist of?: A simple roux-based sauce: 50 g butter is melted, 30 g all-purpose flour is stirred in and thinned with 3–4 dl milk. The sauce is brought to a boil, the rutabaga is added, and everything is brought to a boil again before you season with salt and pepper.
Can you use potatoes in the mash?: Yes. Henriette Schønberg Erken writes in 'Stor kokebok' (1914, p. 394) that the mash can be made with half rutabaga and half potatoes, boiled in the salt-meat pot, mashed fine, and mixed with meat stock and a little fat.

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