A little history
A perfect side dish
This recipe couldn’t be simpler to make. My January pledge is to eat everything in my pantry, fridge and freezer before heading to the store, the last two in storage seemed to call out to me. The bigger problem – how to disguise the flavour so Shawn and Aubrey Rose would actually eat it. My strategy focused on “out front and undisguised”. A Rutabaga Mash. Peeled, boiled and lightly mashed it with a fork,. Add a little butter, salt and pepper and just before serving a touch of cream. A delicious side dish is ready. Surprisingly, everyone loved it. My mother would have added bitter greens like escarole to the mix, slightly wilting them before serving. I’d too was tempted to add a handful of baby spinach but opting instead for purity and revealing the vegetable on its own for dinner. Serve alongside with a grilled sausage and salad for a perfect winter meal.
1 medium size rutabaga, peeled and cut into 2” cubes
4 tablespoons butter
2-4 tablespoons heavy cream (optional)
Add the cut rutabaga into a medium pot of water as “salty as the sea” about two tablespoons of kosher salt. Bring to a boil and gently simmer until tender when pierced with a fork – about 20 minutes.
Drain the water.
Mash the soft rutabaga with a fork or potato masher in loose chunks. Add butter and more salt if required and pepper to taste.
If desired, add a splash of heavy cream and a handful of sturdy greens like escarole or spinach.