inch of salt and the rutabaga and cook for 25 to
Boil or steam rutabaga until tender. Drain. Coarsely crush with butter and cream. Fold in remaining ingredients. Season. Serve.
Cut rutabaga up and boil until tender.
Once tender, drain and mash until smooth.
Mix in beaten eggs.
Salt and pepper to taste. In separate pan, melt margarine, then stir in bread crumbs.
Set about 1/2 cup bread crumb mixture aside.
Stir remaining bread crumbs into mashed rutabaga mixture.
Top with reserved bread crumbs.
Bake at 350\u00b0 for 15 to 20 minutes.
Cook diced rutabaga, covered, in as small amount of boiling, salted water as possible about 30 minutes, or until tender; drain.
Boil unpeeled potatoes for about 30 minutes, or until very tender; drain and slip off skins.
Combine hot rutabaga and hot potatoes.
Mash or beat together with butter, salt and pepper to taste.
If mixture is dry, beat in a little hot milk to obtain the consistency you like.
Serve sprinkled with parsley.
Peel and cut up one rutabaga into small pieces. Boil until tender in lightly salted water.
Drain and mash adding butter, salt, pepper, and 1/4 cup milk or meat stock while the rutabagas are still hot.
Adjust the recipe according to the size or quantity of rutabaga used. Some rutabagas are quite large!
Peel rutabaga and carrots.
Cut int 3/4 inch chunks.
Cook separately in boiling water until tender, drain.
Mash each, either with potato masher or in a food processor.
Combine rutabaga carrots, sugar, orange juice, butter, nutmeg and salt and pepper to taste.
Sprinkle with parsley, if using.
Serve immediately or cover and reheat before serving.
beating well after each. Add rutabaga and mix well.
Sift
ake the mashed carrots and rutabaga, place carrot and rutabaga in a large
Place the rutabaga in a small saucepan with
Boil the rutabaga and potato until soft, about 25 minutes. Mash the rutabaga, using either a food processor or a potato masher.
Cut the vanilla bean in half lengthwise, scrape out the seed and sir into the mashed rutabaga. The rutabaga can be left like this for up to 24 hours.
Just before serving, heat the mashed rutabaga while stirring with a wooden spoon.
Stir in butter and serve.
Put potatoes and rutabaga into a pan of water.
Add salt and pepper to taste.
Cook as you would for mashed potatoes.
When tender, add milk and butter; mash.
Excellent served with Grandma Annie Cameron's Sunday-After-Church Roast Beef.
Different variations should include:
shredded carrots, chopped onions or shredded cabbage.
These would be added to the potatoes or potatoes and rutabaga cooked together.
Peel the rutabaga and cut it in thin
otatoes.
Meanwhile, pare the rutabaga and cut it into 1
Put potatoes and rutabaga into a pan of water. Add salt and pepper to taste. Cook until tender, about 20 minutes. Add milk and butter; mash.
Excellent served with Scottish Sunday-After-Church Roast Beef.
Different variations could include: shredded carrots, chopped onions or shredded cabbage. These would be added to the potatoes or potatoes and rutabaga cooked together.
Peel, slice and cook the potatoes and rutabaga separately in salted water until tender.
Drain. Combine.
Add remaining ingredients and whip until light and fluffy.
Serves 6 to 8.
Blend together the mashed turnip, egg, butter, savory, salt and pepper.
Stir well.
Place in a butter baking dish.
Top with a thick white sauce made with the butter flour and milk.
Sprinkle on the grated cheese.
Bake in 400 degree oven for 25 minutes.
hunks, and dicing sweet potato, rutabaga, and turnip.
Warm cream
o 400 degrees.
Peel rutabaga and cut into 1/2
Combine all ingredients.
Place in a well greased quart casserole.
Bake at 400\u00b0 for 30 minutes.
Serves 4.
Mix all together well and pour into a well-greased casserole. Bake 1 hour at 325\u00b0.