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Rutabaga Puree

From Foothills Market

<p>This recipe is a simple side dish that is a lower-carb alternative to mashed potatoes.</p>
Source: Bon Appetit (Entered by Market Manager)
Serves: 6 servings

3 lbs Rutabagas, peeled and cut in 1-inch cubes
2-3 Tbsp butter

Step by Step Instructions
  1. Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to processor; puree until smooth. Return to pot. Stir over medium heat until any excess liquid evaporates. Add butter; stir until melted. Season with salt and pepper. (Jeff added sour cream.)
  2. The puree can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium heat, stirring often.