Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 large rutabaga, peeled and chopped (about 3 cups) 1 floury/russet-type potato, peeled if desired and chopped (about 1 cup) 8-10 fresh sage leaves, divided 2 Tablespoons unsalted butter salt and freshly-ground pepper to taste DIRECTIONS In a large lidded pot place rutabaga, potato and half the sage leaves. Cover with water, bring to a boil and cook until rutabaga is fork tender. Drain and remove sage leaves. Finely chop remaining sage leaves. Add to cooked rutabaga and potato, along with butter. Mash to desired chunkiness. Taste and adjust seasoning. Serve hot. Cover and refrigerate leftovers. Copyright © 2015 Stefanie Samara Hamblen |
