Rutabaga Mash

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Level:
Easy

Directions

Peel and roughly chop 3 pounds rutabagas. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/2 cup heavy cream and 2 tablespoons butter. Cook a few sliced garlic cloves and some fresh rosemary in olive oil; drizzle over the mash.

TIP: Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

Photograph by Sam Kaplan


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Mash Medley