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Mashed Rutabagas

From Statesboro Market2Go

<p>This is a super simple, seasonal, and southern vegetarian side dish! Keeps for three to five days in the refrigerator when stored in an airtight container. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 8

2 to 3 pounds Rutabagas
2 teaspoons Salt (divided)
1/3 cup Butter
1/2 teaspoon Pepper
1/2 cup Sour cream
Plain yogurt
2 tablespoons Chopped fresh dill
And/or parsley

Step by Step Instructions
  1. Peel the rutabagas and cut them into chunks. Put them into a large saucepan, and add enough water to cover them. Add 1 teaspoon of salt.
  2. Bring to a boil, then reduce the heat. Cover the saucepan, then simmer for 25 to 30 minutes.
  3. Either put the rutabaga chunks into a colander to drain the water & cool, or pour the water out of the saucepan and let the rutabaga chunks cool in the empty saucepan.
  4. Mash the rutabaga chunks with the remaining salt, the butter, and the pepper, plus any of the optional additions, then serve!