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