Monday, March 26, 2012

Cheesy Potato & Rutabaga Mash

This year I will once again be graced with delicious and tasty produce from a Community Supported Agriculture (CSA) share, courtesy of Little Flower Farm.  I'm so excited to find new and interesting ways to cook with all of the veggies that I will be getting from June through October.  I really enjoy CSA shares because it expands my eating and cooking horizons.  When I go to the farmers' markets, I tend to stick with what I know.  But when you buy a CSA share, there will inevitably be some vegetable in the box that makes you stop and think.  Last time I purchased a CSA share, it was kohlrabi!  I'm still not 100% sure what to do with kohlrabi, but I anticipate learning more about it this summer.  So to get into the spirit in this unseasonably warm spring, I picked up a random root vegetable at the grocery store and came home without a recipe in mind.  After doing a bit of background reading on my chosen rutabaga, I decided the easiest way to utilize this veggie was in a cheesy mash.  I added some mashed potato just for more starchy deliciousness, and it did not disappoint!  This is just one of many ways you can use rutabaga this year.

Cheesy Potato & Rutabaga Mash
serves 2 as a side

1 medium-sized yukon gold potato, diced into 1-inch pieces
1 medium-sized rutabaga, peeled and diced into 1-inch pieces
1 tablespoon of butter
1 tablespoon milk
1/2 cup shredded cheddar cheese
Salt & pepper to taste

Bring a large pot of water to a boil.  Add the chopped potatoes and rutabaga.  Boil uncovered for about 15 minutes or until the vegetables are fork tender.  Drain the vegetables and return them back to hot pot. 

Add the milk, butter, and cheddar cheese.  Using a potato masher, mash the potatoes and rutabaga, combining the ingredients, until you achieve the desired consistency.  Taste and add salt & pepper as needed.  Serve alongside your favorite meal.

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