Title: Rutabaga and Potato Puree
Categories: Vegetable
Yield: 8 Servings

1 1/2	lb	Rutabaga, peeled
		Cut into small chunks
1 1/2	lb	Potatoes (abt 4 med)
		Peeled, cut in large chunks
4		Garlic clove(s), peeled
		Salt and pepper to taste
1/3	c	Skim milk, scalded
1	ts	Thyme leaves or
1/2	ts	Dried thyme

In a large pot, cover rutabagas and potatoes with water. add garlic and season with salt. Bring to a boil. Reduce heat to medium and cook until the vegetables are very tender, 15-20 min. Drain thoroughly and return the vegetables to the saucepan. Place the pan over low heat and toss for about 1 min to dry the vegetables slightly.

Mash the rutabagas, potatoes and garlic. Add enough milk to make a smooth puree. Stir in thyme and season with salt and pepper.

The puree can be prepared ahead and stored, covered, in the refrigerator for up to 2 days. Reheat in a microwave oven at 90% power, covered with a lid or wax paper, for 7-10 min.

eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 103

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