Preperation:
- Servings: 4
-
1
Boil the rutabaga and potato until soft, about 25 minutes. Mash the rutabaga, using either a food processor or a potato masher.
-
2
Cut the vanilla bean in half lengthwise, scrape out the seed and sir into the mashed rutabaga.
-
3
The rutabaga can be left like this for up to 24 hours. Just before serving, heat the mashed rutabaga while stirring with a wooden spoon. Stir in butter and serve.
Recent Recipes:
2-3 pounds (1-1.5kg) rutabaga, cut into 1 inch (2.5cm) dice
1 potato, cut into 1 inch (2.5cm) dice (optional)
1 vanilla bean
1 stick (8 tablespoons) butter
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