Rutabagas are sometimes called “Swedes” because they are the Swedish cousins of turnips. This fact has always sparked my interest because I, too, have a Swedish cousin, although her name is Sarah, not Rutabaga. I think of her every time I eat one of these friendly root vegetables, which, in my opinion, are much better tasting than their paler cousins.
2 pounds rutabagas
¼ cup half and half (plus extra in case you need it)
2 tablespoons brown sugar
1 tablespoon butter, room temperature
½ teaspoon cinnamon (optional)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1. Peel the rutabagas and cut them into 2-inch chunks. Place them in a vegetable steamer over simmering, salted water and steam until they are tender, about 20 minutes.
2. Place the rutabagas in a food processor with the half and half, sugar, butter, cinnamon if you’re using it, and salt and pepper. Puree the rutabagas, adding a little more half-and-half if necessary. (The rutabagas don’t need to be perfectly smooth; a little bit of chunkiness is fine.) Serve hot.