- Course: Side Dish, Vegetable
- Total Time: Under 1 Hour
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 19 Times
Can be made ahead of time.
This delicious and versatile vegetable purée can be served in place of mashed potatoes.
Prepare ahead: The puree can be refrigerated up to 2 days and reheated.
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.
Good with roast and grilled meats, and vegetarian dishes.
Nutritional information is based on 6 servings and on 1/8 teaspoon added salt per serving.