Rutabagas, also called swedes, are among the unsung heroes of the root vegetable world. Raw, they can be somewhat bitter, but cooking develops their slightly sweet, yet savory and nutty flavor. They are low in both calories and carbs, but a hint of starchiness makes them a great stand-in for potatoes. The recipe below will turn your into a fan.
Here, rutabaga gets a similar treatment to your favorite twice-baked potatoes. To cut down on cooking time, we do our first “bake” in the microwave. Then the rutabaga gets mashed with cheddar cheese, bacon, butter and cream—just like the best mashed potatoes. Finally, they’re baked in the oven for a bubbly, browned topping.