Rutabaga and Carrot Mash
- 1 rutabaga, about 2 1/2 pounds
- 4 large carrots, peeled and trimmed
- 1/4 cup butter, cut into cubes
- 1/4 cup brown sugar
Preparation time 60mins
Cooking time 60mins
Place rutabaga on several layers of paper towels and microwave on high for 3-4 minutes to remove most of the wax. Use a sharp vegetable peeler to remove all of the thick skin. Cut into large, evenly sized chunks, about 1 1/2 to 2" in size. Cut carrots into similar sized chunks. Place rutabaga and carrots in a large pot and add cold water to cover by about 2". Cover pot and bring to a boil over high heat. Set lid slightly ajar, reduce heat so water remains at a gentle boil and continue to boil for about 40 minutes or until vegetables are tender when pierced with a fork. Drain vegetables well in a colander and return to pot over low heat. Shake pot gently for 1-2 minutes to let excess liquid evaporate from vegetables. Add butter and brown sugar and use a potato masher to mash until fairly smooth for a rustic mash. For a smoother puree, use an immersion blender or transfer to a food processor. Transfer to a warmed serving bowl and serve right away or transfer to a buttered casserole dish if making ahead and then reheat at 350F for 30-45 minutes.