Smashed Rutabagas and Turnips With Parmesan Cheese

Smashed Rutabagas and Turnips With Parmesan Cheese Recipe
Photo: Ralph Anderson, Tina Cornett; Styling: Rose Nguyen
Using a very sharp knife, cut a small slice off one side of rutabaga. Rest rutabaga on the sliced side for stability. Holding rutabaga firmly with a dish towel, cut into several slices using a rocking motion with rutabaga and knife. Peel slices using a potato peeler or sharp paring knife. Chop to desired size.

Yield:

Makes 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 50 Minutes

Ingredients

1 pound rutabagas, peeled and chopped
1 teaspoon salt
6 cups water
1 1/2 pounds turnips, peeled and chopped
1/4 cup grated Parmesan cheese
6 tablespoons butter
1/2 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons bourbon (optional)

Preparation

1. Combine rutabagas, 1 tsp. salt, and 6 cups water in a large Dutch oven; bring to a boil, and cook 25 minutes. Add turnips, and cook 20 more minutes or until vegetables are tender; drain.

2. Combine vegetables, cheese, and next 4 ingredients in a large mixing bowl; mash with a potato masher (or beat at medium speed with an electric mixer) to desired consistency. Stir in bourbon, if desired.

Note:

Walter Royal,

The Angus Barn, Raleigh, North Carolina,

November 2006
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