Something Tasty: Rutabagas and Carrots

Late…again. Last week was our second week of our CSA. Here’s what was inside:

  • Specialty lettuce
  • Strawberries
  • Tomatoes
  • Cucumber
  • Rutabaga
I have never cooked with rutabaga before. For anyone interested, here’s a link to more information on the lovely root vegetable. Do make sure to peel enough of the skin off; otherwise, you’ll be left with some roughness even after boiling or roasting it. I went with a recipe featured in the insert our CSA provided.
This simple dish only required 5 ingredients (6 if you want to include water): 4-5 carrots, 1 medium rutabaga, 3-4Tbs butter, ground pepper, kosher salt. Peel the carrots and rutabaga and cut into 1″ cubes. Put the carrots into a large saucepan and fill with enough water to cover. Bring to a boil, then add the salt and rutabaga. Once this has come to a boil, cover and boil for 10-15 minutes (or until vegetables are fork-tender). Drain off the water then add the butter cut into small pieces. Mash and add ground pepper. I slightly mashed my vegetables, making sure to leave some chunks. I just did this because Harrison is into eating with his fork, lately. (Side note: even with the fork, Harrison refused the rutabaga. He liked the carrots, though.) The next day, David had the good idea to add a bit of grated sharp cheddar, and this was quite delightful.
*Rutabaga image can be found here

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