Rutabaga Mash

Servings

1/2 cup

COOKING TIME

40 minutes

1 large Rutabagas, raw (peeled and cubed)

1 tsp. Salt (divided)

1/4 cup 1% milk

2 Tbsp. Unsalted butter

1/2 tsp., ground Black pepper

Place peeled and cubed rutabaga in a pot with cold salted water.

Bring to a boil, cover, and cook until fork tender, about 20 - 25 minutes.

Drain rutabaga and return to pot, cover and let sit for five minutes. This will steam the rutabaga and let any excess water evaporate.

Add the butter, milk, remaining salt, and pepper.

Using a potato masher or hand mixer, mash rutabaga until no large lumps remain.

Serve immediately.

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This recipe is safe for those with GERD.

This recipe is NOT safe for those who are lactose intolerant.

This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is NOT a low sodium recipe.