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Ingredients:
- 3 pounds rutabaga, peeled and cut into 2-inch pieces
- 2 to 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces, about 5 or 6 medium
- 2 tablespoons butter
- 2/3 cup milk
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg, or to taste
- 2 teaspoons chopped parsley, optional
Preparation:
Cook rutabaga and potatoes in salted water in separate saucepans. When both are tender, remove from heat. Rutabaga will take about 30 minutes, and potatoes will take about 20 to 25 minutes. Drain; puree or
mash rutabaga well, then mash the potatoes. Combine mashed rutabaga and
potatoes; add butter, milk, pepper, and nutmeg. Beat well. Taste and add
more salt if necessary. Garnish with chopped parsley, if desired.
Serves 6 to 8.
Serves 6 to 8.
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Turnip and Rutabaga Index
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