|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)|
|Ground pepper||To Taste|
|Ground mace||1⁄8 Teaspoon|
|Dry sherry||1⁄4 Cup (4 tbs)|
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.
Calories 271 Calories from Fat 173
% Daily Value*
Total Fat 20 g30.4%
Saturated Fat 11.9 g59.6%
Trans Fat 0 g
Cholesterol 54.2 mg18.1%
Sodium 249.6 mg10.4%
Total Carbohydrates 20 g6.8%
Dietary Fiber 5.8 g23.1%
Sugars 12.7 g
Protein 5 g9.4%
Vitamin A 11.5% Vitamin C 94.6%
Calcium 11.4% Iron 7.5%
*Based on a 2000 Calorie diet