Info
- Course: Side Dish, Vegetable
- Total Time: Under 1 Hour
- Skill Level: Easy
- Cost: Inexpensive
Can be made ahead of time.
Creamed Rutabaga
Cookbook
This delicious and versatile vegetable purèe can be served in place of mashed potatoes
Yield: makes 4–6 servings
Prep Time: 10 mins
Cooking Time: 30 mins
Ingredients
- 2½ lb (1.1kg) rutabaga, pared and cut into chunks
- 4 tbsp butter
- 3 tbsp heavy cream
- pinch of grated nutmeg
- salt and freshly ground black pepper
Directions
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.
Notes
Good with roast and grilled meats, and vegetarian dishes.
© 2008 Dorling Kindersley