Creamed Rutabaga

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.

Creamed Rutabaga

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    Ingredients

    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

    directions

    Prep: 10 min Total: 45 min
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    • 1

      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.

    • 2

      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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