Rutabaga (sometimes called yellow turnip) is one of my favorite vegetables. It has a peculiar look (roundish in shape and rock hard) and a unique, slightly bitter, taste. In this area, rutabagas are only available through the fall and winter months. Aside from being delicious, it is low in calories and high in dietary fiber, calcium and potassium. This recipe, developed by my cousin Gerry, combines the natural sweetness of carrots with the rutabaga and the outcome is excellent. This recipe serves 8-10.
2 pounds carrots
2 pounds rutabaga
1/4 cup butter
1 1/2 tsp salt
pepper to taste
1/4 cup fresh dill
Pare and cube rutabaga. Peel and chop carrots into chunks.
Boil carrots and rutabaga for 30 minutes or until done.
Mash together with remaining ingredients.
Garnish with additional fresh dill, if desired.
May be prepared a day ahead and reheated in the microwave.