Creamy whipped rutabagas - country living holidays
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Rutabagas, peeled and diced |
| 1 | teaspoon | Salt |
| ¼ | cup | Heavy cream |
| ½ | teaspoon | Ground ginger |
| ½ | teaspoon | Ground nutmeg |
| ½ | teaspoon | Ground allspice |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Pine nuts |
Directions
1. In 3-quart saucepan, place rutabagas and salt; add water to cover.
Cover saucepan and heat to boiling over high heat; reduce heat to low and cook rutabagas until very tender-20 to 30 minutes.
2. Drain rutabagas, reserving cooking liquid. In same saucepan, with potato masher or electric mixer, mash rutabagas until coarsely chopped. Add cream, ginger, nutmeg, and allspice; beat, adding some reserved cooking liquid, if necessary, to make a creamy but not entirely smooth texture. If rutabagas have cooled, heat gently while stirring constantly until hot. Spoon into serving dish.
3. In small skillet, melt butter over medium heat. Add pine nuts and saute, until they just start to brown; spoon over whipped rutabagas and serve.
Country Living Holidays/1994 Scanned & edited by Di Pahl & <gg>