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

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