A pungent cross between Savoy cabbage and turnips, rutabagas have long been dismissed as cattle fodder. But when these large roots are mashed with potatoes, butter and cream, they are absolutely delicious.
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5 pounds rutabagas—quartered, peeled and cut into 2-inch chunks
1 1/2 pounds baking potatoes, peeled and cut into 2-inch chunks
3/4 cup warm milk
3/4 cup warm heavy cream
4 1/2 tablespoons unsalted butter
Freshly ground pepper
How to Make It
In a large pot, cover the rutabagas and potatoes with 2 inches of water and bring to a boil. Add a large pinch of salt and boil over moderately high heat until the vegetables are tender, about 50 minutes. Drain the rutabagas and potatoes and return them to the pot.
Shake the pot over high heat for about 2 minutes to dry the rutabagas and potatoes. Mash with a potato masher, then mash in the milk, cream and butter until a coarse puree forms. Season the puree with salt and pepper and serve hot.
The recipe can be prepared up to 4 hours ahead.
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