Get to Mashin’

When I visited the home of Janice Stratton back in October for our “All in the Family” recipes feature, I was blown away by her cooking. She truly was a gracious and fabulous host to us as we invaded her kitchen. While we featured her delicious Asian Spiced Short Ribs recipe in the magazine, Janice was kind enough to share another family-favorite dish with us — her mashed rutabaga and carrots. Trust me when I say this is the perfect accompaniment to any flavorful main dish!

Here’s how you make it:

•  1 small rutabaga, peeled and chopped into 1-inch cubes
•  1 pound carrots, peeled and sliced into 1-inch slices
•  2-3 tablespoons butter
•  Salt and pepper to taste

Place chopped rutabaga and carrots in a large saucepan. Fill the pan half-way with water. Cover and cook on medium heat until boiling. Reduce to simmer and cook for approximately 20 to 25 minutes, or until you can pierce the vegetables easily with a fork. Drain the vegetables and return to the saucepan. Add butter, salt and pepper to saucepan and mash with a potato masher until well incorporated. Taste for seasoning. Serve hot.

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Jodi Keen
Jodi Keen
Jodi Keen is the managing editor of Evansville Living and Evansville Business magazines.

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