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Pan-Fried Rutabaga and Apples

By  Brian Faulkner  On

Rutabaga with Balsamic Vinegar

Serve these mashed rutabagas instead of mashed potatoes. Try them with a ham or a roast.

Rutabaga with Balsamic Vinegar
Serve these mashed rutabagas instead of mashed potatoes. Try them with a ham or a roast.
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Ingredients
  1. 4 lb BCfresh rutabagas, peeled and cut into 1-inch cubes
  2. 8 tbsp butter
  3. 2 tbsp sour cream
  4. Sea salt and freshly ground pepper
  5. 2 tbsp balsamic vinegar
Instructions
  1. Place the rutabagas in a large pot and cover with cold water. Bring to a boil and cook at a moderate boil until the pieces are tender, 45 minutes to 1 hour. Drain.
  2. Mash or puree in a food processor and return to the pot. Stir in 1 tbsp of butter, sour cream, and salt and pepper to taste. Stir over low heat until hot. Transfer the puree to a baking dish.
  3. Melt the remaining butter in a small saucepan over low heat until it browns. Add the vinegar. Drizzle over the puree and serve.
BCfresh Vegetables https://bcfresh.ca/

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