Flavorful mashed rutabagas make a great side dish to any meat or poultry. These are delicious with potatoes and ham or a pot roast.
Rutabagas are sweeter than their close relative, the turnip. They are thought to be an ancient cross between a turnip and a cabbage.
- 2 to 3 pounds rutabagas
- 2 teaspoons salt
- 1/3 cup butter
- 1/2 teaspoon freshly ground black pepper
- Peel rutabaga; cut into chunks.
- Put the chunks in a large saucepan and cover with water.
- Add 1 teaspoon of the salt.
- Bring to a boil; reduce heat, cover, and simmer for about 25 to 30 minutes or until tender.
- Drain and let them dry in a colander or in the pan with the top ajar.
- Mash the rutabagas with the butter, 1 teaspoon salt, and the black pepper.
Pack mashed rutabaga into freezer storage bags and squeeze out as much air as possible.
Freeze for up to 12 months. Reheat frozen mashed rutabaga in a saucepan over medium-low heat. Cook, stirring frequently, until the rutabaga is hot.
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