Thursday, July 5, 2012

Rutabaga and Potato Puree

from Local Flavors by Deborah Madison

1 & 1/2 lbs rutabaga or mixed rutabagas and turnips
1/2 lb russet or other potatoes
sea salt and freshly ground black pepper
unsalted butter
freshly grated nutmeg
1 T chopped parsley

Peel the rutabagas and potatoes, then chop them into chunks, making the rutabagas about half the size of the potatoes (and turnips if using them) since they take longer to cook. Put them in a saucepan and cover with cold water. Add 1 & 1/2 t salt and bring to a boil. Cook until soft enough to mash, about 25 minutes. Drain, reserving a cup of the cooking water first, then return vegetables to the pot and mash them with a potato masher, adding as much butter as you’d like. If the puree is too thick, add some of the reserved liquid or warmed milk or cream to thin it. Scrape in a little nutmeg and season to taste with salt and pepper. Serve with parsley scattered over the top. You can also add 1 cup grated cheddar or parmesan cheese....

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