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Rutabagas en Cremee de Persillade Recipe

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This recipe for Rutabagas en Cremee de Persillade is from Odessa's Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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