Mashed Rutabagas Recipe
Ingredients
| 2 pounds rutabagas, peeled and cut into 1-inch cubes | ||
| Biling salted water | ||
| 4 to 6 tablespoons butter, at room temperature | ||
| 1/4 cup chicken or beef consomme | ||
| Salt | To Taste | |
| Feshly ground pepper | ||
| Ground mace | 1/8 Teaspoon | |
| Dry sherry | 1/4 Cup (16 tbs) | |
Directions
Cook the rutabagas in 1 inch of boiling salted water for 10 minutes or until very tender.
Drain and put through a ricer.
Return to the saucepan.
Over low heat, stir in the butter, beginning with 4 tablespoons.
Stir in the consomme and season with salt, pepper and mace.
Beat as you would mashed potatoes; if too dry, beat in the remaining butter.
Beat in the sherry.
Cook, beating constantly, for 2 or 3 more minutes.
Drain and put through a ricer.
Return to the saucepan.
Over low heat, stir in the butter, beginning with 4 tablespoons.
Stir in the consomme and season with salt, pepper and mace.
Beat as you would mashed potatoes; if too dry, beat in the remaining butter.
Beat in the sherry.
Cook, beating constantly, for 2 or 3 more minutes.
Chef
