Perfect Mashed Rutabaga

Perfect Mashed Rutabaga

from our beloved cookbook author, Nigel Slater:

Peel the rutabaga. Cut the flesh into large chunks and pile into a steamer basket or metal colander. Place over a pan of boiling water and steam for 12-15 minutes, or until tender. (Rutabaga will always have a certain amount of firmness to their consistency, but it should taste done). Put into a bowl and crush with a potato masher. Fold in some butter, salt and black pepper and beat hard with a wooden spoon.

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