Saturday, January 7, 2012

Mashed Rutabaga

Mashed Rutabaga - Yellow Turnips
6 Servings
Note: Traditionally this dish call for butter, we are using extra virgin olive oil instead

2 lbs rutabaga, peeled, dice
2 cups water
1 bay leaf
1 teaspoon sea salt
freshly ground pepper to taste
2 tablespoon extra virgin olive oil 

Peel rutabagas with a vegetable peeler, and cut into cubes.
In a saucepan over high heat add water, bay leaf and rutabagas.
Bring pot to a boil, reduce heat to medium and cook uncovered 15 – 20 minutes or until fork tender.
Drain, remove bay leaf and using a potato masher, mash rutabagas in the saucepan until they are as smooth as you want them to be.  They can be chunky or smooth like mashed potatoes.
Add the salt, pepper and oil, taste for flavor and add more salt/pepper if needed.

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