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Mashed Rutabagas


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  • 2 pounds rutabagas, peeled, and cut into large chunks
  • Cold salted water
  • 3 tablespoons butter - (to 4 tbspns)
  • 1 pinch nutmeg


Servings 6


Step 1

Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them.

Mash the chunks with a potato masher or fork -- the purée will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.

This recipe yields 6 servings.

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