Mashed Rutabagas And Potatoes Recipe - Cooking Index
Mashed Rutabagas And Potatoes Recipe - Cooking Index
In England, rutabagas or yellow turnips are called "swedes," supposedly after their country of origin, which probably was, in fact, Russia. Botanists believe the rutabaga is a spontaneous hybrid between the cabbage and the turnip. Combining this highly flavored root with potatoes produces a smooth, mellow mixture that's just perfect for midwinter feasting.
Type: Vegetables| 2 1/2 lbs | 1135g / 40oz | Rutabaga - peeled, and |
| Cut into 2" pieces | ||
| 1 1/2 teaspoons | 7.5ml | Salt |
| 2 lbs | 908g / 32oz | Potatoes - - (4 or 5 med), peeled, and |
| Cut into 2" cubes | ||
| 2 tablespoons | 30ml | Butter |
| 1/2 cup | 118ml | Milk |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1/4 teaspoon | 1.3ml | Grated nutmeg |
| 2 teaspoons | 10ml | Chopped parsley |
Put rutabaga in a heavy pot with 1 1/2 cups water and salt. bring water to a boil, cover pot tightly, and cook rutabaga over medium-low heat until tender, about 30 minutes. drain in a colander. Puree rutabaga in a food processor or mash as smoothly as possible.
While the rutabaga is cooking, pot potatoes into a large saucepan of lightly salted boiling water and cook until tender, 20 to 25 minutes. Drain potatoes and let them dry for a few minutes. Mash potatoes or put them through a ricer or food mill.
In a large bowl, combine mashed potatoes with pureed rutabaga and mix well. Beat in butter, milk, pepper, and nutmeg. Season with additional salt to taste. If necessary, reheat preferably in a microwave. Serve hot, garnished with chopped parsley.
This recipe yields 6 to 8 servings.
Source:
365 WAYS TO PREPARE FOR CHRISTMAS by David E. Monn
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