- 2small rutabagas
- 1/3cupgrated fresh parmesan
- salt and pepper, to taste
- 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.
- Drain, return to pot, and add butter, stirring to coat and melt.
- Mash with a fork or potato masher.
- Mix in cream and parmesan, and salt and pepper to taste.
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