Rutabaga was another exploratory purchase since I had never eaten or cooked rutabaga before. After a brief recipe search, I found that many recipes seemed to be for mashed rutabaga or some variation of mashed rutabaga. I later found out that Swedes and Norwegians cook their rutabagas similarly, but they also add cream or milk to create a puree called rotmos (Swedish for root mash), where onion is sometimes added. Combining the basics of the recipes, I decided to used mashed carrots and potatoes in addition to the rutabaga, making for a bright orange color! I also added some onion for additional flavor. The taste of the rutabaga surprised me since I smelled a radish like scent when cutting the rutabaga, but the rutabaga tasted somewhat sweet.
Notes: I didn't feel like mashing the rutabaga with a fork, so I used my recently repaired food processor (broken while making pumpkin cranberry bread), and it resulted in a very smooth creamy texture. Between the texture and the sweetness, you could probably use it as a spread. I prefer my mashed potatoes a bit chunkier, and if you prefer a chunkier mashed rutabaga, it might not be a great idea to use a food processor.