Tuesday, March 30, 2010

Mashed Rutabagas

• 2 to 3 pounds rutabaga
• water
• 2 teaspoons salt
• 1/3 cup butter
• 1/2 teaspoon freshly ground black pepper

Peel rutabaga; cut into chunks. Put the chunks in a large saucepan and cover with water. Add 1 teaspoon of the salt. Bring to a boil; reduce heat, cover, and simmer for abou 25 to 30 minutes or until tender. Drain and let them dry in a colander or in the pan with the top ajar.
Mash the rutabagas with the butter, 1 teaspoon salt, and the black pepper.
Serves 4 to 6.

Source: http://southernfood.about.com/od/turnipandrutabagarecipes/r/r70424a.htm

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