Mashed Rutabagas

2 pounds peeled rutabagas, cut in large chunks
Cold salted water
3 to 4 tablespoons olive oil
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 olive oil with a generous grate of nutmeg, taste, and adjust the seasoning.

Recipe courtesy Ann Willan.
Adapted from: Food Network: Cooking Live: French Christmas