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Mashed Rutabagas

Farm.Fares's picture
Ingredients
  Rutabagas 2 Pound, peeled and cut into 1-inch cubes
  Boiling salted water 1 Cup (16 tbs)
  Butter 6 Tablespoon (At Room Temperature)
  Chicken/Beef consomme 1⁄4 Cup (4 tbs)
  Salt To Taste
  Ground pepper To Taste
  Ground mace 1⁄8 Teaspoon
  Dry sherry 1⁄4 Cup (4 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Ingredient: 
Turnip
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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