As simple as can be, this 4 ingredient recipe is an easy and healthy alternative to mashed potatoes. With a sweet peppery note, this puree is delicious with pork or lamb chops. Serves 4-6 as a side dish.
- 3 lbs. rutabaga
- ½ stick Strauss Creamery organic and non-GMO unsalted butter, cut into smaller chunks and at room temperature
- Kosher salt and freshly ground pepper
Peel the rutabagas and cut into same sized cubes.
Bring a large pot of salted water to boil with the chopped rutabagas. Over medium heat, cook until very soft, about 40 – 50 minutes. Drain, reserving a cup of the cooking liquid.
Transfer the rutabagas to a food processor or blender. Holding the lid securely, blending until smooth.
Return the rutabagas back to the pot. Over medium heat, stir in the butter chunks to melt, and add salt and pepper to taste. If needed to achieve the desired consistency, mix in the reserved liquid a tablespoon at a time.
Serve right away or this puree can be made the day before serving.