2 pounds peeled rutabagas, cut in large chunksCold salted water3 to 4 tablespoons butter
Pinch nutmeg
Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.
From Food Network
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This recipe was most recently featured in
Boston Organics Newsletter No. 06 of 2012.