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
- Remove outer skin from root vegetable, dice into roughly 1″ chunks. Repeat with potato
- 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.
- Once vegetables are done, drain water. In same pot, add butter, season to taste and mash with potato masher. Serve.