Mashed Squash
INGREDIENTS:
2 sm Rutabaga; trimmed and cut
-(into chunks)
1/2 c Milk
1/4 c Buttermilk
1/4 ts Balsamic vinegar
1 ds Nutmeg; freshly grated
Coarse salt
Freshly ground black
Pepper
2 sm Rutabaga; trimmed and cut
-(into chunks)
1/2 c Milk
1/4 c Buttermilk
1/4 ts Balsamic vinegar
1 ds Nutmeg; freshly grated
Coarse salt
Freshly ground black
Pepper
In a pot of boiling salted water, cook the rutabagas until fork tender, about 15 minutes. Drain and mash using a large fork or a potato masher. Add the milk, buttermilk, vinegar, and nutmeg and mash until smooth. Season with salt and pepper and serve. PER SERVING: 47 cals, 1.3 g fat (24.1% cff)
PANTRY: A member of the cabbage family, the rutabaga, also known as a Swede, has a delicate sweetness that lends itself nicely to mashing with buttermilk, freshly grated nutmeg, and a touch of balsamic vinegar. Rutabagas are best from July through April.
CREDITS: Martha Stewart, Martha Stewart?s Healthy Quick Cook, (Clarkson N. Potter Inc., Oct 1997).
Buster and Kitpath Nov 97
PANTRY: A member of the cabbage family, the rutabaga, also known as a Swede, has a delicate sweetness that lends itself nicely to mashing with buttermilk, freshly grated nutmeg, and a touch of balsamic vinegar. Rutabagas are best from July through April.
CREDITS: Martha Stewart, Martha Stewart?s Healthy Quick Cook, (Clarkson N. Potter Inc., Oct 1997).
Buster and Kitpath Nov 97