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Rutabaga and Potato Puree

1/2 lb potatoes

1 1/2 lb rutabagas or mixed rutabagas and turnips

sea salt and freshly ground pepper

unsalted butter

freshly grated nutmeg

1 TBS chopped parsley and/or snipped chives

 

1. Peel the potatoes and rutabagas, then chop them into chunks, making the rutabagas about half the size of the potatoes (and turnips, if using) since they take longer to cook.  Put them in a saucepan and cover with cold water.  Add 1 1/2 tsp salt and bring to a boil.  Cook until soft, about 25 minutes

 

2. Drain, reserving a cup of the cooking water first, then return the vegetables to the pot and mash them with a potato masher, adding as much butter as you like.  If the puree is too thick, add some of the reserved liquid or warm milk or cream to thin it.  Scrape in a little nutmeg and taste for salt and season with pepper.  Serve with the parsley or chives scattered over the top.

 

from Local Flavors by Deborah Madison

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