Mashed Rutabaga & Potato Puree

Makes 8
Prep 15 m
Bake 60 m
Cook 45 m

Ingredients

Directions

  1. 1 of 7 Heat oven to 350 degrees F.
  2. 2 of 7 Peel outer papery skin from head of garlic. Cut about 1/2-inch slice from top of the head of garlic and discard. Brush cut surface on top of the head with 1 tablespoon of the olive oil. Wrap the head in aluminum foil.
  3. 3 of 7 Roast garlic in 350 degree F oven for 1 hour or until softened.
  4. 4 of 7 In large pot, combine rutabaga with enough cold water to cover by 1 inch. Add 1/2 teaspoon of the salt. Bring to a boil over high heat. Reduce heat to medium-high; simmer for 40 to 45 minutes or until the rutabaga is fork-tender. Drain; return the rutabaga to pot and keep warm.
  5. 5 of 7 Meanwhile, in a second large pot, combine potatoes with enough cold water to cover by 1 inch. Add 1/2 teaspoon of the salt. Bring to a boil over high heat. Reduce the heat to medium; simmer for 25 to 30 minutes or until fork-tender. Drain; add the potatoes to the rutabaga in the pot; keep warm.
  6. 6 of 7 In medium-size skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add onion; saute, stirring frequently, for 5 minutes or until lightly browned.
  7. 7 of 7 Add the onion to the rutabaga mixture in the pot. Squeeze garlic pulp from the skins into the rutabaga mixture. Mash all the ingredients together to combine. Add the remaining 1-1/2 teaspoons salt, the butter and black pepper. Mash until the mixture is as smooth as desired. Stir in thyme. Makes 8 servings.
Nutrition Information for Mashed Rutabaga & Potato Puree
Servings Per Recipe: 8
Per Serving: 6 g fiber, 5 g pro., 219 kcal cal., 543 mg sodium, 4 g sat. fat, 16 mg chol., 10 g Fat, total, 29 g carb.
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Printed from FamilyCircle.com 11/14/2018