The rutabaga (swede) is sadly an under used vegetable on the American table. Creamed Rutabaga is a tasty, high-fiber side dish that pairs well with roasts. Try it!

Creamed Rutabaga

Creamed Rutabaga
 
Author:
Recipe type: Side Dish
Cuisine: British
Serves: 6 servings
Ingredients
  • 2 pounds (900 g) rutabagas (swedes), peeled and cut into small pieces
  • salt and freshly ground pepper
  • 1/2 stick (4 Tablespoons) 2 ounces (50 g) salted butter
  • chopped fresh parsley to garnish
Instructions
  1. Put the rutabaga into a large pan, cover with cold salted water and bring to the boil. Cover the pan and boil gently for about 40 minutes, until quite tender. Drain well in a colander.
  2. Return to the pan. Mash the rutabaga, add the butter and seasoning and cook over a high heat, stirring frequently to drive off all excess moisture.
  3. When a dry, stiffish puree is formed, adjust seasoning and spoon into a serving dish.
  4. Garnish with parsley.

 

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