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Sarasota Herald Tribune Nov/16
| 1 small russet potato, peeled |
| 2 pounds rutabagas, peeled |
| 2 medium leeks, white parts only, chopped |
| 1 clove garlic, thinly sliced |
| 1/2 teaspoon salt |
| 2 tablespoons or more cream, butter milk, milk or reserved broth |
| 2 tablespoons butter |
| 2 teaspoons chopped fresh thyme |
| black pepper |
Yield: 4 to 6 servings
1. Chop the potato and then chop the rutabagas into pieces about half the size of the potato pieces. Put the potato, rutabagas, leeks and garlic in a large pot with just enough water to cover. Add the salt and simmer, partially covered, until tender, 15 to 20 minutes. Drain, reserving the liquid.
2. Mash the vegetables with a potato masher or fork for a rustic texture, or use a food mill for a dish that is more refined. Add the cream or reserved broth to thin the purée. Stir in the butter and thyme, and season with salt and pepper to taste.
Per serving (based on 6): 135 calories; 6g fat; 4g saturated fat; 16mg cholesterol; 2g protein; 20g carbohydrate; 7g sugar; 4g fiber; 218mg sodium; 81mg calcium
