Creamed Rutabaga

1. 1

   Prepare ahead: The puree can be refrigerated up to 2 days and reheated.

2. 2

   Place the rutabaga in a large saucepan with lightly salted water to cover.

3. 3

   Cover and bring to a boil.

4. 4

   Reduce the heat to medium-low and cook about 30 minutes, or until tender.

5. 5

   Drain well.

6. 6

   Return to the saucepan over a very low heat.

7. 7

   Add the butter.

8. 8

   Mash the rutabaga with a potato masher, then mix in the cream and nutmeg.

9. 9

   Season with salt and pepper.

10. 10

    Transfer to a serving bowl and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.