COOKING SETS RECIPES
MASHED RUTABAGAS RECIPE | FOOD NETWORK
Steps:
- Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.
MASHED RUTABAGAS RECIPE - FOOD NETWORK
Steps:
- Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.
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MASHED RUTABAGAS RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Category side-dish
Cuisine french
Reviews 4.5
Category side-dish
Cuisine french
- Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmer until very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.
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“When it comes to producing quick, flavorful, and versatile meals, the wok beats every other pan in the kitchen, hands down,” writes chef J. Kenji López-Alt. He shares over 200 recipes—including favorites like mapo tofu and Cantonese pepper and salty shrimp—along with a veritable trove of cooking …
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