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Photo: Ralph Anderson, Tina Cornett; Styling: Rose Nguyen Photo by: Photo: Ralph Anderson, Tina Cornett; Styling: Rose Nguyen

Smashed Rutabagas and Turnips With Parmesan Cheese

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

  • Yield: Makes 6 servings
  • Cook time:50 Minutes
  • Prep time:15 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.

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Smashed Rutabagas and Turnips With Parmesan Cheese recipe

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