Called 'swedes' in the UK, and 'rutabaga' in the US, these root vegetables are delicious steamed, mashed, or baked. It's a somewhat sweet vegetable, delicious accompanying roasted meats; the water used to boil it adds something nice to gravies. In the garden, they can be left in the ground a long time after the cold sets in.

Ingredients

2 serv.

large rutabaga↗1
butter↗2 tablespoons
milk or 1/4 cup meat stock↗1⁄4 cup
salt↗
pepper↗

Step-by-step instructions

1
Peel and cut up one rutabaga into small pieces. Boil until tender in lightly salted water.
2
Drain and mash adding butter, salt, pepper, and 1/4 cup milk or meat stock while the rutabagas are still hot.
3
Adjust the recipe according to the size or quantity of rutabaga used. Some rutabagas are quite large!

Source: food.com

Original recipe ↗

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