Rutabagas, Mashed (May also use Acorn squash, Butternut Squash, Pumpkin, Carrots, Parsnips, Turnips or Beets.)

Portion Size: ½ cup rutabagas

Ingredients: Yields: 8 servings

Ingredients Notes: 
3 pounds rutabagas, Washed, peeled and cut in large chunks
cold water, salted
3 to 4 tablespoons margarine or butter
Pinch of nutmegOptional 


Steps:Directions: Critical Control Point /Quality Assurance
1Peel rutabagas, and cut them in large chunks.
2Put them in a pan of cold salted water, cover, and bring to a boil.
3Simmer until very tender, 30 to 40 minutes.Cook until internal temperature reaches 135°F.
4Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them.
5Mash the chunks with a potato masher or fork; the puree will always be slightly fibrous. May beat with an food processor for a smoother consistency.
6Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.