Rutabagas may look a bit like giant turnips, but they’re oh-so-sweet.
Yield: 6 servings
4 large rutabagas, cut into bite-size chunks
1/2 teaspoon salt
1/2 cup yogurt
2 tablespoons butter
You don’t need to peel Nash’s rutabagas, or any organic vegetable for that matter, unless consistency is an important consideration for your dishes. The skin will be a bit tougher than the inside of the rutabaga, but cooking and mashing breaks this down. The majority of the nutrients are held near the skin, so it’s a win-win—easier prep and more nutrients!
Put the rutabaga chunks into a 4-quart saucepan and add the salt. Fill with water to cover. Cover the saucepan and bring to a boil over high heat. Decrease the heat to medium and cook about 12 to 15 minutes, or until the rutabagas are fork tender. Drain, reserving the cooking liquid. Using a potato masher or a fork, mash rutabagas in the saucepan. Add yogurt and butter and additional reserved cooking liquid as needed to create a creamy, moist texture. Season to taste with salt and pepper.