Recipe - Mashed Rutabagas

2 small Rutabaga; trimmed and cut
(into chunks)
One half cup Milk
One fourth cup Buttermilk
One fourth teaspoon Balsamic vinegar
1 ds Nutmeg; freshly grated
Coarse salt
Freshly ground black
Pepper

In a pot of boiling salted water, cook the rutabagas until fork tender,
about 15 minutes. Drain and mash using a large fork or a potato masher. Add
the milk, buttermilk, vinegar, and nutmeg and mash until smooth. Season
with salt and pepper and serve. PER SERVING: 47 cals, 1.3 g fat (24.1% cff)

PANTRY: A member of the cabbage family, the rutabaga, also known as a
Swede, has a delicate sweetness that lends itself nicely to mashing with
buttermilk, freshly grated nutmeg, and a touch of balsamic vinegar.
Rutabagas are best from July through April.

CREDITS: Martha Stewart, Martha Stewart’s Healthy Quick Cook, (Clarkson N.
Potter Inc., Oct 1997).

Buster and Kitpath Nov 97

Recipe by: Healthy Quick Cook by Martha Stewart (1997)

Posted to Digest eatlf.v097.n294 by KitPATh phannema@wizard.ucr.edu on
Nov 19, 1997