Mashed rutabagas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Rutabaga; trimmed and cut (into chunks) |
| ½ | cup | Milk |
| ¼ | cup | Buttermilk |
| ¼ | teaspoon | Balsamic vinegar |
| 1 | dash | Nutmeg; freshly grated |
| Coarse salt | ||
| Freshly ground black | ||
| Pepper | ||
Directions
In a pot of boiling salted water, cook the rutabagas until fork tender, about 15 minutes. Drain and mash using a large fork or a potato masher. Add the milk, buttermilk, vinegar, and nutmeg and mash until smooth. Season with salt and pepper and serve. PER SERVING: 47 cals, 1.3 g fat (24⅒% cff) PANTRY: A member of the cabbage family, the rutabaga, also known as a Swede, has a delicate sweetness that lends itself nicely to mashing with buttermilk, freshly grated nutmeg, and a touch of balsamic vinegar.
Rutabagas are best from July through April.
CREDITS: Martha Stewart, Martha Stewart’s Healthy Quick Cook, (Clarkson N.
Potter Inc., Oct 1997).
Buster and Kitpath Nov 97
Recipe by: Healthy Quick Cook by Martha Stewart (1997) Posted to Digest eat-lf.v097.n294 by KitPATh <phannema@...> on Nov 19, 1997