Rutabagas
Choose rutabagas that are clean, well shaped, heavy for their size, and fairly smooth. Avoid rutabagas that show signs of shriveling, flabbiness or growth cracks.
Buttery Rutabagas and Carrots
-4 to 5 good-sized carrots
-1 medium rutabaga, about the size of a very large grapefruit
-1 teaspoon salt
-3 to 4 tablespoons butter
Salt and pepper, to taste The process is a lot like preparing mashed potatoes. Wash and peel the carrots (or don’t peel, if that’s your style), and cut into large chunks. Peel the rutabaga, and cut into large chunks.
Put the vegetables and 1 teaspoon salt in a large saucepan with enough water to cover. Put a lid on the pan and bring to a boil over medium heat. Lower heat and simmer 30 to 40 minutes until carrots and rutabaga pieces are fork tender. Drain well, leaving the vegetables in the saucepan.
Add the butter, in pieces, to the hot, drained vegetables and return the lid to the pan. While you’re doing something else, the butter will melt.
Once the butter is melted, add several generous grinds of fresh black pepper to the vegetables.
You can either roughly mash them together, or just stir briskly with a heavy spoon. Taste, adjust salt and pepper, if necessary.
Makes about 10 servings
Buttery Rutabagas and Carrots
-1 medium rutabaga
-2 teaspoons water
-2 teaspoons honey
-1 tablespoon butter
-salt and pepper, to taste
Peel and cube the rutabaga and place in a medium casserole dish with water. Cover and cook on HIGH – 5 to 7 minutes, until the ratabaga has softened. Drain water off; add butter and honey and stir until rutabaga is nicely glazed. Add salt and pepper to taste, and serve. Or if you prefer, mash, before serving.
