Mashed rutabagas
Instructions:
- 4 small rutabagas;
- 1 small potato (optional) nup to 1⁄2 cup low-fat milk;
- 1⁄4 teaspoon salt;
- 1⁄4 teaspoon white pepper.
- CHOOSE: Smooth, uncracked, heavy roots.
- STORE: Rutabagas will keep for months in a cool place.
- HOW TO USE: Wash and peel. Slice or cube and cook in a small amount of boiling water, covered for 20 – 35 minutes. Rutabagas are delicious in soups or stews, as well as boiled or steamed and sliced or mashed as a side dish.
- Peel the rutabagas and potato and cut in quarters.
- Steam over boiling water for 25 minutes or until very soft. (adding potato will make it thicker.)
- Mash with a potato masher, adding just enough milk to get the thickness you want.
- Season with salt and pepper and reheat before serving.