20 March 2011

Mashed Rutabaga Potato Supreme (from Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson and Angelic Organics)

Serves 4
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.

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