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Rutabagas en Cremee de Persillade Recipe

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This recipe for Rutabagas en Cremee de Persillade, by , is from Odessa's Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Odessa Geary

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 pounds rutabagas
One medium potato
1/4 cup whipped cream
Salt and pepper
1/2 garlic clove, finely minced
Pinch nutmeg
1/3 cup chopped fresh parsley
3 Tablespoons chopped fresh chives

Directions:
Directions:
Cut rutabagas in half for easier peeling. Cut in 1/2" cubs, rinse, cook 20 minutes in boiling water, drain, keep warm. Cook potato (1/4" cubes) in separate pan for about 7 minutes. then drain, keep warm. Meanwhile heat cream in medium heavy saucepan, season with salt and pepper. Add potato while still warm. Cook till it begins to fall apart, adding a tablespoon or 2 more of cream if mixture drys out. Stir in rutabaga, garlic, parsley, chives. Add more salt and pepper as desired. Serves 4.

 

 

 

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