We have lots of rutabaga left and big ones at that. Some of them are almost two pounds! I got tired of roasted rutabaga and turnips since that’s mostly what we have left of the root crops. No more onions…the humanity! So I decided to try this recipe to use a big rutabaga. The rutabaga just adds a little more comfort to the idea of mashed potatoes as comfort food. I had to give some away to prevent myself from eating almost half of a big pot of it.
· few pinches of salt
· ½ large rutabaga (about 1 pound) peeled, cut into ½-inch chunks
· ½ pound potatoes, any kind, peeled, cut into ½-inch chunks
· 1 medium carrot, chopped
· ¼ cup milk (they also say that you can substitute some of the water you boil the veggies in for the milk)
· 3 tablespoons unsalted butter, melted
· ¾ tablespoon salt
· ¼ teaspoon freshly grated nutmeg
· ¼ teaspoon freshly ground black pepper
1. Bring a large pot of water to a boil. Add a few pinches of salt and then drop in the rutabaga; cook for 10 minutes. Add the potato and carrot; cook until everything is tender, 15 to 20 more minutes. Drain (reserving some of the liquid if you wish to use some).
2. Heat the milk in a small saucepan, but do not boil.
3. Mash the rutabaga and potato with the butter until smooth, adding a little of the warm milk at a time until the mixture reaches the consistency you like. Stir in the salt, nutmeg and pepper to taste. Serve caliente. Goes well with the manure factory we call a beef cow.