In Season
In Season
Rustic and Rich Rutabaga Mash
Serve this rich mash with sautéed kale and poached eggs or seared tempeh. Extra virgin
olive oil may be used in place of the butter.
Serves 4
5 large rutabagas, peeled and cut into 1 inch chunks
2 garlic cloves, peeled and smashed
4 tablespoons half n’ half or cashew cream (see recipe below)
1-2 tablespoons butter or extra virgin olive oil
Salt and pepper to taste
1. Place rutabagas and smashed garlic cloves in large sauce pot and cover with cold water.
Bring to a simmer and cook, uncovered, until rutabaga chunks are tender, 35 minutes or so.
Drain and return to sauce pot.
2. Gently warm half n’ half and butter (or cashew cream and olive oil). Pour over cooked
rutabagas and smash with a potato smasher, or the back of a fork. Leave some chunks to
keep it rustic. Season to taste with salt and pepper. Gently warm smashed rutabagas, stirring
often, to desired temperature. Serve warm.
Cashew Cream
Makes 1 1/2 cups
1 cup raw cashews, soaked in 2 cups water for 2 hours to overnight
Good sized pinch of salt
1 cup water
1. Drain cashews. Place in blender with salt and water. Blend on high until smooth, about
2-3 minutes. Strain through a fine mesh strainer. Store in refrigerator up to four days. Use
anywhere you might use regular heavy cream in cooking.
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Veg Table ~ Jan/Feb 2014
Veg Table~ Jan/Feb 2014
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