6
  • 2small rutabagas
  • 2Tbspbutter
  • 1/4cupcream
  • 1/3cupgrated fresh parmesan
  • salt and pepper, to taste
  1. Peel and chop rutabagas into chunks and toss into a pot of boiling water. Cook for about 20 minutes, until easily pierced with a fork.
  2. Drain, return to pot, and add butter, stirring to coat and melt.
  3. Mash with a fork or potato masher.
  4. Mix in cream and parmesan, and salt and pepper to taste.
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