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.
Southern Living NOVEMBER 2006
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.
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