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Recipe courtesy of Anne Burrell

Show: Secrets of a Restaurant Chef

Episode: The Secret to Apple and Prune Stuffed Pork Loin

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Total:: 1 hr 10 min
Prep:: 15 min
Cook:: 55 min

Yield:: 6 to 8 servings

Level:: Easy

Ingredients

1 large rutabaga, peeled and cut into 1-inch chunks
Kosher salt
3 Yukon gold potatoes, peeled and cut into 1-inch chunks
1 cup heavy cream
1/2 stick cold butter

Directions

Put the rutabaga in a large saucepan and cover by about 2 inches of water. Season the water generously with salt.

Partially cover the pot and bring the water to a boil over medium-high heat. Boil the rutabaga for 40 minutes; rutabagas take a long time to bring out their natural sweetness. Add the potatoes to the pot and cook until the potatoes are fork tender, about 15 minutes.

Heat the cream in a small saucepan over medium heat.

Drain the rutabagas and potatoes from the water and pass through a food mill. Add half the hot cream and cold butter into the milled rutabaga/potato mixture and stir vigorously to combine. Repeat this with the remaining cream and butter. Taste to make sure the seasoning is correct.

My Private Notes

Name: Mashed Rutabaga
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 to 8 servings
Ingredients: 1 large rutabaga, peeled and cut into 1-inch chunks; Kosher salt; 3 Yukon gold potatoes, peeled and cut into 1-inch chunks; 1 cup heavy cream; 1/2 stick cold butter