| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
Instructions
- 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.
Reviews
This is a simple and wonderful side dish for many entree’s. I have served this at holiday meals, with barbecue, or just as a Sunday comfort food. You can also add many other flavor enhancers to match the them of the cuisine being served.