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One large Jersey Fresh rutabaga
¼ to ½ cup of half and half
½ stick of butter
Pinch of salt
- Be careful peeling and cutting the rutabaga. Peel the rutabaga to remove the outer, waxy coating. Use a large, heavy, sharp knife and large cutting board to cut. Cut in half, then quarters. Depending on how big it is, you may wish to cut one more time.
- Place the chunks into a heavy saucepan and just about cover with water. Bring to a boil, turn down heat, and simmer until fork-tender. Drain well.
- Place in a large bowl. Mash with a hand masher while incorporating the salt, butter, and half-n-half. Add the half-n-half slowly until you get the desired texture you want.
Recipe courtesy of Erich Bremer.