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1 (2-pound) rutabaga, peeled and cubed
3 large carrots, scraped and cut into 1/2-inch slices
1 tablespoon sugar
1 teaspoon salt
1/4 cup butter or margarine
Fill a medium saucepan with 1/2-inch water. Add rutabaga, carrots, sugar, and salt; bring to a boil. Cook, uncovered, over low heat 35 minutes or until rutabaga is tender; drain. Add butter, and mash to desired consistency.