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January 11, 2012

The farmer’s market is chock full of root veggies this time of year. In addition to the goodies mentioned in the previous post, we picked up our first rutabagas at the market this past weekend. We asked the vendor for cooking advice and he recommended boiling and then mashing them like potatoes. We tried it for dinner tonight, and I’m totally sold. We rarely make mashed potatoes because they are pretty heavy as a side dish. They are great for big, special occasion meals, but are more than I need for an everyday dinner. The mashed rutabaga was a bit lighter and had a sweeter, more complex flavor. We’ll definitely be looking to pick up some more this weekend.  We used this recipe as a guideline, but used a potato masher instead of a food processor and cut back on the butter. The vendor also mentioned that you could fry leftovers to create “rutabaga pancakes”, but we didn’t  have any leftover. Maybe next time!


Peeled and Chopped


Served! (With Sauteed Spinach and Garlic)

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