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Pot O' Gold

Yield 6 servings


  • 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

How to Make It

  1. 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.

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