This side dish makes a very hearty, bold statement… perfect for upcoming fall evening meals.

Smashed Rutabagas with Bacon, Jalapeño, and Blue Cheese

Serves 4-6


  • 2 medium rutabagas, abut 2 lbs total
  • 4 tablespoons grass-fed butter or bacon grease
  • ½ teaspoon salt
  • ½ teaspoon freshly ground nutmeg
  • 1 teaspoon freshly ground black pepper
  • ½ cup Greek yogurt
  • 4 slices of bacon, cooked and chopped into bits
  • 1 jalapeno, seeded and chopped
  • 2 green onions, chopped
  • ¾ cup blue cheese crumbles, divided


  1. Preheat oven to 350 degrees.
  2. Cut off a ¼ inch slice from the top and bottom of rutabaga. Place cut side down on a cutting board and, using a knife, carefully 
trim away the outer peel. Cut into 1 inch cubes.
  3. Place the rutabagas in a steaming basket in a large pot. Fill water to just below the bottom of the basket. Steam, covered, for about 25 to 30 minutes, or until tender and easily pierced with a knife.
  4. In the meantime, cook bacon until crisp. Chop into bits once cool. Set aside bacon grease.
  5. Prep the remainder of the ingredients.
  6. Once soft, remove rutabagas and steaming basket from the pot and drain the water. Place the rutabagas back into the pot.
  7. Using a potato masher, roughly mash the rutabagas. Add the bacon grease, salt, nutmeg and pepper. Add Greek yogurt and continue to mash until desired consistency is reached. Setting aside a little of each for garnish, add bacon, jalapeño, and green onions. Add ½ cup of blue cheese and mix and mash until just combined.
  8. Transfer the mixture to a soufflé dish or divided evenly among individual ramekins and top with remaining ¼ cup blue cheese. Bake for 30 minutes, or until golden. Remove from oven and top with remaining garnishes.
  9. Serve Immediately or keep in a warm oven until ready to serve.

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3 Responses to Smashed Rutabagas with Bacon, Jalapeño, and Blue Cheese

  1. Bets says:

    These look amazing! Can’t wait to try!! What’s your suggestion for finding grass-fed butter?

    • Allison says:

      The most ideal option is to buy grass-fed, organic butter from a local farm. If it is a raw dairy farm, even better. Otherwise, Organic Valley produces a pasture butter. I believe Kerrygold also has a grass-fed butter.

  2. Bets says:

    Thanks! It’s good to know there are some brands out there to buy in a pinch!

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