Rutabaga, Turnip or Celery Root Purée

Did you know these are all the same vegetable? I didn’t until more recently than I’d care to admit. I’m not sure why it has so three different names; I’m sure there’s even more I don’t know about yet.
I may have mentioned before I’m not a huge fan of mashed potatoes. I know technically there are potatoes in this dish, but the sweet, almost squashy flavoured rutabaga/turnip/celery root has the dominate flavour here. Super easy to prepare and normally (why?) eaten at a holiday meal, this alternative will make even the dullest dinner a little something extra.
Rutabaga, Turnip or Celery Root Purée
  • 1 ‘insert root vegetable name here’
  • 2 medium-large baking potatoes
  • salt + pepper
  • 1 tablespoon butter
  1. Remove outer skin from root vegetable, dice into roughly 1″ chunks. Repeat with potato
  2. Bring large pot of salted water to boil. Add vegetables and cook until tender, 15-20 minutes; the rutabaga/turnip/celery root will take longer, so you can add it first and the potatoes after about 10 minutes.
  3. Once vegetables are done, drain water. In same pot, add butter, season to taste and mash with potato masher. Serve.

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