When I was growing up rutabaga was served at Thanksgiving far more often than sweet potatoes. It's a sweet vegetable (albeit more like a winter squash than sweet potatoes) with a hearty texture. Growing up we usually had them just mashed with butter, but I've gussied up this version and it makes a nice change from ordinary mashed potatoes and from sweet potatoes. Best of all, they can be made a couple of days in advance then heated in your microwave. (Larger image.) Serves 2.
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
- 1 1/4 to 1 1/2 lb. rutabaga; peeled and cut into 1-inch chunks
- 4 to 5 Tbsp. bourbon (or 1 tsp. vanilla extract)
- 1 1/2 to 2 Tbsp. maple syrup*
- 2 Tbsp. unsalted butter
- 1/2 tsp. salt
- 1/2 tsp. ginger
- 1/4 tsp. ground coriander
Preparation:
1. Place rutabaga in a large sauce pan and cover with water.
2. Place over high heat, bring to a boil over high heat and cook until fork tender (Note: It will not be as tender as potatoes.)
3. Drain rutabaga and return to pot.
4. Add 4 tablespoons bourbon, 1 1/2 tablespoons syrup, butter and spices and mash well.
5. Taste and add a bit more bourbon, maple syrup and salt if needed.
*Note: Be sure to use real maple syrup, the fake stuff simply isn't the same. And to really kick it over the top try Grade B syrup.
