The underdog of the vegetable world deserves a fresh look this season.
Try this rutabaga and mashed potatoes recipe.
Starchy with an earthy, slightly sweet flavor, they are easy to grow and high yielding.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
They gained popularity in the 19th century, when they were valuable as animal food.
I dote on rutabagas because I only had them once a year as a child, during the holidays.
My mother would create a densely flavored puree of rutabaga, fragrant with the sweet smoke of bacon.
That dish was bliss.
I never expected to encounter this taste of a memory again.
They love temperate weather and can be enjoyed raw or cooked.
We actually consume almost all of the parts of the many plants in this useful group.
Ingredients
5(4 lb.
total)sweet potatoes, scrubbed
5tsp.vegetable oil
6baconslices
1(2-lb.
)rutabaga, peeled and cut into 1-inch chunks
1(1-lb.
Line a rimmed baking sheet with aluminum foil.
Evenly pierce sweet potatoes 8 to 10 times using a paring knife.
Rub each sweet potato with 1 teaspoon of the oil; place sweet potatoes on prepared baking sheet.
Bake until skins look loose and sunken, 1 hour to 1 hour, 30 minutes.
Add rutabaga to saucepan, and add enough water to cover rutabaga by 2 inches.
Add the russet potato, and cook until rutabaga and russet potato are very tender, about 20 minutes.
Drain rutabaga and russet potato, discarding bacon.
Place rutabaga and russet potato in a food processor or food mill, and pulse until blended.
Transfer to a medium bowl.
Carefully remove and discard skins from warm sweet potatoes.
Place sweet potato flesh in a bowl; add butter and remaining 1 teaspoon salt and 1/4 teaspoon pepper.
Mash until smooth and creamy.
Draw a knife through mixtures to create a swirl pattern.
Serve immediately with additional butter, if desired, and pepper to taste.
