MMMMM----- Recipe via Meal-Master (tm) v8.06  
    
        Title: Buttery Carrots & Rutabagas  
   Categories: Five, Vegetables  
        Yield: 10 servings  
    
        4    To 5 good-sized carrots  
        1 md Rutabaga  
        1 ts Salt  
        3 tb (to 4 tb) butter  
             Salt and pepper  
    
    My best advice is not to ignore this recipe just because it  
    calls for a vegetable you may not be familiar with, namely  
    rutabagas. I will admit that many supermarket check-out  
    people are mystified when the large, unlovely rutabaga rolls  
    up to their register. Dark purple-brown and usually coated  
    with a layer of wax, the rutabaga does not have a lot of eye  
    appeal. But didn't your mother tell you not to judge a book  
    by its cover?  
    
    This is a great side dish any time, but particularly  
    appropriate during the winter months and especially for the  
    Holiday table. People will love it; just tell them it's  
    carrots.  
    
    The process is a lot like preparing mashed potatoes. Wash  
    and peel the carrots (or don't peel, if that's your style),  
    and cut into one-inch chunks. Peel the rutabaga (see below),  
    and cut into one-inch chunks.  
    
    Put the vegetables and 1 teaspoon salt in a large saucepan  
    with enough water to cover. Put a lid on the pan and bring  
    to a boil over medium heat. Lower heat and simmer 30 to 40  
    minutes until carrots and rutabaga pieces are fork tender.  
    Drain well, leaving the vegetables in the saucepan.  
    
    Add the butter, in pieces, to the hot, drained vegetables  
    and return the lid to the pan. While you're doing something  
    else, the butter will melt.  
    
    Once the butter is melted, add several generous grinds of  
    fresh black pepper to the vegetables. You can either roughly  
    mash them together with a potato masher, or just stir  
    briskly with a stout spoon. Taste, and adjust salt and  
    pepper, if necessary.  
    
    Makes about 10 servings.  
    
    Note: Peeling a rutababa can be a challenge. They are very  
    hard and dense. You will need a sharp knife. They cannot be  
    peeled like potatoes, and what you'll be cutting off is  
    about a quarter inch of the outside surface. Just start in  
    one spot and keep at it until all you can see is the golden  
    flesh of the rutabaga. To cut it in chunks, first cut it in  
    half with your largest, heaviest knife, and then work from  
    there.  
    
    FROM: Texas Cooking Online's Weekly E-mail  
    
    MM Format by Dave Drum; 11 November 2010  
    
    Uncle Dirty Dave's Archives  
    
    
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