Cooking dinner for 6 tonight so decided to make a mash of the root veggies I have on hand. Got a large rutabaga in the CSA box and I had a couple of sweet potatoes so voila. This is modified from this Finnish recipe found here. I added cinnamon, took out the breadcrumbs, swapped coconut milk for dairy cream because I don’t have cream on hand today – do what you have!
Ingredients:
2-3 medium rutabagas/sweet potato/parsnip/whatever root veggie you want, peeled and diced (about 6 cups)
4 Tablespoons pasture butter, divided, plus extra for greasing
1 cup coconut milk
1 teaspoon sea salt
1/4 teaspoon nutmeg
1 tsp cinnamon
2 eggs, slightly beaten
Directions:
Place the diced rutabaga/root veggies in a large saucepan and cover with water. Bring to a boil and then reduce heat and simmer until tender, about 20 minutes. Drain and mash. Set aside to cool slightly.
Preheat the oven to 350 degrees. Grease an ovenproof dish with butter.
Add 2 Tablespoons of the butter, the coconut milk, salt, nutmeg, cinnamon and eggs to the rutabaga and stir to mix. Pour into the prepared dish and dot the surface with pats of the remaining butter. Bake for 45 minutes or until the top has lightly browned.
Serves 6 as a side.
