2 pounds peeled rutabagas, cut in large chunks
Cold salted water
3 to 4 tablespoons olive oil
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 puree 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
Peter Zijlstra / 123RF Stock Photo 15106472