A wonderful alternative to mashed potatoes, this creamy rutabaga mash is rich in flavor, with a slight sweetness and a buttery, herbaceous taste.
INGREDIENTS:
2 large rutabagas, peeled and cubed
1-2 cloves garlic, minced
2 tablespoons butter (or olive oil for a vegan option)
1/4 cup heavy cream (or coconut milk for dairy-free)
Salt and pepper, to taste
Fresh chives or parsley, chopped, for garnish
METHOD:
Bring a large pot of salted water to a boil. Add the cubed rutabagas and cook until tender, about 20-25 minutes.
Drain and return the rutabagas to the pot. Add the garlic, butter, and cream, and mash until smooth.
Season with salt and pepper to taste. Serve warm, garnished with fresh herbs.
NOTE: For a flavor twist, add a pinch of nutmeg or smoked paprika.
