Michael takes this rooted vegetable and turns it into a delicious side dish!
2 medium rutabagas (trimmed, peeled, and cut into quarters)
1 cup milk
4 tablespoons unsalted butter
1/4 cup sour cream
2 teaspoons freshly grated nutmeg
3 tablespoons flat leaf parsley (chopped, for garnish)
Kosher salt and freshly ground black pepper (to taste)
In a pot of salted boiling water over medium-high heat, add the rutabagas. Cook until fork tender, about 15 minutes. Drain the rutabagas into a colander. Place them back in the pot, using a potato masher, mash the ruatabgas. Add the milk, butter, sour cream, and season with salt and pepper. Remove to a serving dish, grate fresh nutmeg over top and sprinkle with chopped parsley.
Tip: Use this method for any of your favorite winter root vegetables like celery root or turnips. Fold mashed root vegetables into mashed potatoes as a way to lighten a side dish!