Best of The Best

Here are two fine old storage vegetables that will be available right through April, thats how fine they are at storing. My own personal ones wont be around then as we are eating them up rapidly but such is life. They go together in the pot just as well as they sit next to each other on the coldroom shelf. A little garlic to liven them up, and yum, delicious. Dont know why it took me so long to think of mashing these together but now that Ive done it, it will happen again. Im also getting into this long, slow cooked in butter or oil thing with the garlic. You do have to watch it - the hardest part of this recipe - and not let it scorch at all, but the results are very, very nice.

4 servings  
1 hour - 20 minutes prep time


4 cups peeled, diced rutabaga
2 cups peeled, diced celeriac
4 to 6 cloves of garlic
2 tablespoons unsalted butter
salt & pepper to taste

Peel and dice the rutabaga. Put it in a pot with plenty of water to cover it, and bring it to a boil. Boil for about 10 or 15 minutes. While it boils, peel and dice the celeriac. Add it to the rutabaga and continue boiling for another 25 or 30 minutes, until they are both tender.

Meanwhile, peel the garlic and cut each clove in half. Remove and discard the central green core. Heat the butter in a very small skillet or pot over medium-low heat and cook the garlic gently in it until it is softened and slightly browned, about 10 or 15 minutes.

When the rutabaga and celeriac are quite tender, drain them and mash them with the garlic and the butter it cooked in. Season with salt and pepper to taste.



Last year at this time I made Rosti Potatoes.