Author: Trish Cowper | The infinebalance Food Blog
Ingredients
1large rutabaga peeledand cut into large 1" inch chunks
¼teaspoonsalt for the water
a pinch of nutmegfresh grated is best
2-4tablespoonsof chivesor green onions, depending on your taste and size of the rutabaga, plus more for garnish
¼cupfull-fat sour creamor vegan sour cream is nice too
salt and pepper to taste
Instructions
In a large pot, full of cold salted water, add rutabaga and bring to a boil. Cover, and reduce heat and simmer until tender 30-35 minutes depending on the size of the pieces. You want the pieces to easily break apart with the gentle pressure from a fork. Drain through a sieve and return rutabaga to the empty pot and, while still on the heat, stir for a couple of minutes until the water evaporates and vegetables are dry.
Remove from heat and mash with a potato masher, add nutmeg, salt and pepper to taste. Be generous with the salt. Mash until you have desired consistency. Stir in chives and sour cream. Serve.
Make up to one day ahead, and reheated before serving.