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 nutmeg | Optional |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Peel rutabagas, and cut them in large chunks. | |
| 2 | Put them in a pan of cold salted water, cover, and bring to a boil. | |
| 3 | Simmer until very tender, 30 to 40 minutes. | Cook until internal temperature reaches 135°F. |
| 4 | Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. | |
| 5 | Mash 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. | |
| 6 | Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning. |
Posted in Vegetable Recipes
