Rutabaga & Potato Puree
Place rutabagas and potatoes in a large pot and cover with water. Add garlic and season with salt. Bring to a boil. Reduce heat to medium and cook until the vegetables are very tender, 15 to 20 minutes. Drain thoroughly and return the vegetables to the pan. Place the pan over low heat and toss for about 1 minute to dry the vegetables slightly.Advertisement
Mash the rutabagas, potatoes and garlic with a hand mixer or potato masher. Add enough milk to make a smooth puree. Stir in thyme and season with salt and pepper.
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in a microwave oven at 90% power, covered with a lid or wax paper, for 7 to 10 minutes.
1 starch, 1 vegetable