2 pounds rutabaga *
1 teaspoon salt
2 tablespoons butter
Salt and pepper, to taste
Carefully cut the ends off the rutabaga. With a flat end on your cutting board, remove the peel in sections with a knife by slicing from top to bottom. Be sure to remove all of the green part just under the skin. Cut into dice-size pieces and place in a medium pot. Add 1 teaspoon salt and water just to cover. Bring to a boil; cover and simmer about 30-35 minutes or until tender. Drain well and mash with a potato masher. Add the butter, salt and pepper.
Makes about 4-6 servings
Can be frozen
* Weight before peeling. I used two about the size of softballs.
Per 1/4 Recipe: 107 Calories; 6g Fat; 2g Protein; 13g Carbohydrate; 4g Dietary Fiber; 9g Net Carbs
Per 1/6 Recipe: 71 Calories; 4g Fat; 1g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs
I'd never eaten rutabaga while growing up. When I met my husband-to-be, I learned that mashed rutabaga was a traditional dish at Thanksgiving and Christmas in his family. His mom prepared it very simply, but I loved it. This is the way that she used to make it. You could puree this with an electric mixer, but I like it a little chunky.
Rutabagas and turnips are very similar, with rutabagas being a bit larger and yellow inside instead of white. Rutabagas have a slightly milder, sweeter flavor than turnips, but they also have slightly more carbs per serving.
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