Late fall · HarvestGuide.ca

Mashed Rutabaga with Brown Butter

Ingredients

• 1 large rutabaga (about 1.2 kg), peeled thickly and cut into 3 cm cubes
• 80 g butter
• 60 mL cream or whole milk, warmed
• 1 tsp salt for the mash, plus plenty for the cooking water
• Lots of black pepper
• Optional: 1 tbsp maple syrup, or a grating of nutmeg
• Optional: 1 floury potato, peeled and cubed, for a milder mash

Instructions

1. Cut a flat base off the rutabaga so it sits steady, then halve it and cut into even 3 cm cubes. Peel thickly — the fibrous layer under the skin never softens.
2. Put the cubes in a large pot, cover with cold water, and salt it well. Bring to a boil and simmer 25–30 minutes, until a knife goes through with no resistance.
3. Drain thoroughly, then return the cubes to the dry pot over low heat for 1–2 minutes to steam off the surface water.
4. Meanwhile brown the butter: melt it in a small pan over medium heat and keep going until it foams, quietens, and the milk solids turn golden and smell nutty. Pull it off the heat immediately.
5. Mash the rutabaga — a hand masher gives the best texture; a food processor makes it gluey.
6. Beat in the brown butter (scrape in the toasted solids too) and the warm cream. Season hard with salt and black pepper.
7. Taste. Add the maple syrup or nutmeg if you want it sweeter or rounder, and serve hot.

From HarvestGuide.ca — https://harvestguide.ca/recipes/mashed-rutabaga-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.