Do not confuse rutabaga with turnip. Our grandmothers also called rutabaga " Siam cabbage". It's a big round vegetable with a yellowish flesh and a purplish red marbled skin.
This recipe didn't turn out as I expected. It looked more appetizing prior to mashing. After mashing it looked like a brown mess ! I may have browned the veg too much. Two cups of chicken stock once reduced made the mix salty so I would suggest holding off with the salt at the sauté stage. The butter is salted too. I will used my mash for a lovely veg soup tomorrow.
Very good! I did not purée the mixture but mashed it, and it turned out perfectly fine. This is a good dish to prepare the day before and reheat slowly before you are ready to serve.
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