I tried rutabaga for the first time recently. I was smitten with it. Cruciferous vegetables have now taken a place in my heart–a rightful place. I’ve been so biased against them for so long.
To accompany Swedish Meatballs, I made this Rutabaga Puree. It’s silky and smooth. And rich. I did have to sample it, but it quickly disappeared, as most delicious things do.
adapted from The Joy of Cooking
1 lb. rutabaga, peeled and cut into 1″ cubes
8 oz. all-purpose potatoes, such as russet or Yukon Gold
1 sprig of fresh thyme
1 bay leaf
1-2 garlic cloves, sliced
1/2 cup heavy cream
1-2 Tbsp. butter
salt and pepper, to taste
extra butter and thyme, for topping
Place the cubed rutabaga in a 3 quart pan and cover with water. Add salt, sprig of thyme, bay leaf and garlic. Bring to a boil and lower heat to a simmer. Cook, covered, until the rutabaga have softened and can be pierced easily with the tip of a knife.
Add the cubed potatoes and more water to cover. Bring back to a boil and then lower heat once again to a simmer. Cook until potatoes are soft. Take off the heat and remove the thyme sprig, bay leaf and garlic.
Drain off the water and put the rutabaga and potatoes through a potato ricer or mash with a potato masher. Place back in the pan and add the cream and butter. Taste and season well with salt and pepper.
Transfer to a serving dish, top with an extra pat of butter and fresh thyme leaves. Serve piping hot.