Adding potatoes to boiled rutabagas takes the sharp edge off of these popular root vegetables and yields a creamy and healthy side dish.
- water to cover the rutabagas (about 3 cups in a large pot)
- 5 whole allspice
- 5 peppercorns
- 1/2 tsp. salt
- 2 rutabagas
- 2 carrots
- 4 large potatoes
- ground cinnamon or nutmeg
- 1 Tbsp. butter (optional)
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings
Bring water, allspice, peppercorns, and salt to boil in large pot. Peel and finally chop rutabagas and carrots, add to pot, and reduce water to a low boil. Cook for 15 minutes. As the rutabagas and carrots cook, peel and finely chop potatoes. Add to pot after the initial 15 minutes; cook for an additional 20 minutes, or until potatoes are fork-tender.
Use a large slotted spoon to remove potatoes from pot to a mixing bowl.
Mash with a potato masher or immersion blender, adding just enough cooking water to make a creamy puree. Place in serving bowl, sprinkle with cinnamon or nutmeg, and top with butter if desired.
Yield: 6-8 servings Scandinavian rotmos.