Cook bacon in a Dutch oven over medium heat 5 minutes or until done (but not crisp). Add rutabaga, water, and potato. Bring to a boil; cook 20 minutes or until tender. Drain the rutabaga mixture in a colander over a bowl, reserving 3/4 cup cooking liquid. Combine 3/4 cup cooking liquid and rutabaga mixture in a blender, and process until smooth. Stir in salt and pepper.
I was pleasantly surprised with this recipe! I got rutabaga in my produce box and I've never made it before. I followed it as written, but I topped it with a bit of shredded cheddar. One bit of caution is that potatoes cook faster than the rutabaga so you may want to drop the potatoes in a few minutes after. Cooking with the bacon was so smart because it added a bit of fat, which is needed. The starchy cooking liquid was enough to bring it all together. I used a food processor, which I highly recommend instead of a blender because it would be hard to scoop out at the bottom. I had a double portion it was good!
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