Ok, so maybe your family traditions don’t include turnips or rutabagas but mine does.
The slightly bitter sulphury flavor marries so well with turkey gravy and cranberries that I make extra just to have them with the leftovers.
Some of my family members hate these, but several of us could happily heap our plates.
Thanksgiving is all about contrasts
Feel free to vary the menu based on desires.
Picking the vegetable to mash is easy. Choose heavy, smooth and not soft of your choice. I prefer rutabagas for the pale yellow color. Others adore the bright white of turnips.
Summary: Turnips, Rutabages whatever you call them, they are good! And yes, I know they are different vegetables but my family mashes either one.
- 3 pounds of Rutabagas
- 4 tablespoons butter
- 1/2 cup milk
- 1/2 cup [url href=”http://www.gfdoctorrecipes.com/mashed-potatoes-my-favorite-part-of-thanksgiving/” title=”Mashed Potatoes- My favorite part of Thanksgiving.”]mashed potatoes [/url]
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- Peel the rutabagas
- Cut them into 1 inch dice
- Cover with water and bring it to a boil
- Turn the heat down and simmer
- Check the rutabagas with a fork for tenderness, it should be easy to spear a piece when done, but not fall apart.
- Put rutabagas into the pan over low heat and allow the excess moisture to evaporate as you mash them with a whisk or potato masher.
- Add the remaining ingredients
- Stir and serve or keep hot till dinner
Vegan version: substitute Earth Balance spread for the butter and use an alternative (rice, soy, nut, hemp) milk