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Mashed Rutabaga with Potatoes and Leeks What is more Welsh than that? I found this dish on the Internet and it immediately brought back memories. Rutabaga was served frequently in our home. Mother called them "swedes." If any was left after dinner, Mom mixed it with the left over mashed potatoes for the next day's menu. In those days nothing was wasted. To this day, rutabaga is a must for Thanksgiving and Christmas dinners at our house. I am reminded every year by my children -- don't forget the rutabaga. Serve this dish to first time, or hesitant, rutabaga eaters. More than one rutabaga skeptic has been hooked with this dish and turned into a rutabaga appreciator. ---Peggy Morgan Speakman, recipe contributor to WSCO's newsletter.
Peel rutabaga, cut into 1 inch dice. Cook rutabaga in a large pot of boiling water until very tender, approximately 20 minutes. Remove rutabaga with slotted spoon to a colander. Add potatoes to SAME POT of boiling water; cook until tender, about 15 minutes and drain well. While potatoes are cooking, melt butter in a medium size sauté pan and cook the leeks, covered, over low flame until very tender, approximately 12 minutes, stirring often to make sure they don't brown. Discard the cooking water and return the rutabaga and potatoes to the same pot. Stir over a low flame for 2-3 minutes to release excess water. Add cooked leeks and mash well. Add warmed milk, as needed, to obtain a creamy texture and mash until smooth. Stir in lemon juice and season to taste with salt and pepper. Transfer to serving bowl and sprinkle with scallions and/or chives. February-June 2008 issues of Dragon Tales |
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