This is our final recipe for the 2014 CSA season. It's been an exciting and exhausting 22 weeks and we couldn't be prouder of how things have gone. We hope our members ate well this season and felt a closer connection to where their food came from. Thanks for supporting the farm!
For more information about our program, check out our CSA page.
Pure comfort food. Sweet and earthy rutabaga is cooked in milk and flavoured with cardamom before being served up like mashed potatoes. The simplest form of this dish is just rutabaga alone, but feel free to mix in other hearty fall veggies like carrots, parsnips, potatoes or butternut squash. Any or all of them can be cooked in the same way before pureeing.
- 1 large rutabaga
- 1 tbsp butter
- 1/2 tsp salt
- 1/2 tsp ground cardamom
- 1 cup milk
1. To peel rutabagas, first slice in half. Then slice off top and roots. Place each half cut side down and slice peel off from the top downwards.
2. Chop rutabaga in roughly 1 inch cubes.
3. Melt butter on medium heat and add rutabagas. Stir until coated.
4. Add milk, salt and cardamom and bring to a boil. Turn heat down to low and simmer for 20-30 minutes or until rutabagas are soft.
5. Take off the heat. Drain off the little bit of liquid at the bottom of the pot.
6. Puree with an immersion blender, a standard counter-top blender or a stand mixer. The mash can be served immediately or made in advance and reheated.
Thanks for checking out our recipes! Each of the recipes I've posted over the past 22 weeks highlights one or more of the delicious and seasonal veggies found in our CSA boxes. Look for weekly recipes to return in late spring 2015 when our next CSA season kicks off!