Mashed Rutabaga, Carrots, and Parsnips

Preparation info
  • Makes

    4 cups

    • Difficulty


Appears in
The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

  • About

Some people confuse rutabagas and turnips or use them interchangeably. Turnips are white and have more bite than rutabagas, which are yellowish, larger, and sweeter. If you prefer, you can replace the rutabaga with turnips in this recipe.


  • ½ cup (125 ml) fortified unsweetened soy milk or other nondairy milk
  • ½ cup (


Put the milk and cashews in a blender and process into a smooth cream. Set aside.

Put the rutabaga, carrots, and parsnips in a large saucepan. Cover with water and bring to a boil over medium-high heat. Decrease the heat to medium and cook until the vegetables break apart easily with a fork, 30–45 minutes. Drain and return the vegetables to the saucepan.

Add the cashew cream, nu