Rutabaga and Potato Mash-Up [HMC]

Rutabaga sounds funny unless you're Swedish; it's just their word for turnip. Don't ask me why, but rutabagas were a staple in my house when I was growing up, and I still love them. They've actually changed some over the years; there are now hybrids that cross them with cabbage, creating a slightly sweet flavor. As far as brain boosters go, they're the full package, offering magnesium to reduce stress, manganese for energy, and a load of beta-carotene to lower oxidative damage. For Thanksgiving, my mom would make a version of this flavorful mash, and I'd always walk by, stick my finger in the bowl, and come away with a smile. It only took two generations for this mash to come around on the turntable again, but it's kind of like the Beatles or Elvis: it really never gets old.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the rutabaga and 1/4 teaspoon of salt into a pot and add enough broth or other liquid to cover by 2 inches. Bring to a boil over high heat, then lower the heat to medium-high, cover, and simmer until the rutabagas are tender, 25 to 30 minutes. Add the potatoes to the pot, cover, and let simmer until the potatoes are tender and mashable, about another 10 minutes. Drain in a colander, reserving the cooking water. Transfer the vegetables back to the pot and add the butter, scallion, rosemary, 1/2 teaspoon of salt, pepper, lemon juice, and 1/4 cup of the reserved cooking liquid. Hand mash until combined and the consistency you want, adding more cooking liquid if you wish.

Step 2

Taste; you may want to add a pinch or two of sea salt. Serve hot.

Step 3

For a richer mash, use Almond Milk instead of the cooking liquid to thin the mash.

Step 4

There's a good reason to use good old elbow grease when mashing starchy vegetables like potatoes. A food processor will turn them into a gluey mess.

Step 5

Store in an airtight container in the refrigerator for up to 4 days. Calories: 170 per serving.