This delicious and versatile vegetable puree can be served in place of mashed potatoes.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 tbsp butter||salt and freshly ground black pepper|
|3 tbsp heavy cream||2 1/2 pounds rutabaga, pared and cut into chunks|
|pinch of grated nutmeg|
Place the rutabaga in a large saucepan with lightly salted water to cover. Cover and bring to a boil. Reduce the heat to medium-low and cook about 30 minutes, or until tender. Drain well.
Return to the saucepan over a very low heat. Add the butter. Mash the rutabaga with a potato masher, then mix in the cream and nutmeg. Season with salt and pepper. Transfer to a serving bowl and serve hot.
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