Guest guest Posted February 16, 2009 Report Posted February 16, 2009 Rutabagas in the Raw 4 large rutabagas 1/4 teaspoon salt water 1 tablespoon extra virgin olive oil dash of nutmeg or cardamom salt and pepper to taste Peel rutabagas with a vegetable peeler and cut into chunks. Put them into a 4 quart saucepan, add the salt and about 2 inches of water to cover. Cover saucepan, and bring to a boil over high heat. Turn heat down to medium and cook about 12 to 15 minutes, or until fork tender. Drain, reserving cooking liquid. Using a potato masher, coarsely mash rutabagas in the saucepan, adding cooking liquid as needed for moisture. Add olive oil and nutmeg. Season to taste with salt and pepper. Transfer to a serving bowl, sprinkle with a dash of nutmeg, and garnish with a sprig of fresh sage or herb of your choice. Serves 6. Quote
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