Norman’s Autumn Mash

Norman’s Autumn Mash

I just returned from Michigan's Upper Peninsula and while I was up there, I had several pasties when work caused me to seek Internet access in town. I love pasties, and rutabaga is what gives a pasty its signature flavor. 

Do you like rutabagas? I guess if you’re like most people, you don’t. If that’s the case, you are going to have to change that opinion. It is not right.

I love rutabagas. That's why I like pasties so much. Rutabagas are also one of my favorite parts of Thanksgiving dinner. I remember as a kid, always having a second helping of mashed rutabaga on Thanksgiving. I’d smother it in gravy and dive in. I don’t know why rutabagas get such a bad rap. 

Now be careful, I donʼt want you cutting your fingers. Cutting a rutabaga requires care.  They are very hard and because they are round, the knife can slip. Pay attention to safety. Donʼt have any fingers below the edge of the knife. Blood will ruin both the flavor and color of this dish. 

One other suggestion, only mash by hand with a potato masher. I insist. It gives a nice texture. You don't want this blended into a purée. Hand mashing is the right thing to do.

water
1 large rutabaga

1 lb. carrots 

1 tb. salt
3 tbs. butter

Smoked paprika

Preparation

Peel the rutabaga with a potato peeler. Cut the rutabaga into quarters and cut the quarters in half again - or, if you would rather, you could just cut the rutabaga into eighths. Peel the carrots.

Add the rutabaga, carrots and salt to a large pot. Add water to cover. Bring it to a boil and reduce the heat to a simmer. Cover and cook for 20 to 30 minutes until the rutabaga is tender when pierced with a fork. 

Drain the vegetables and place them in a large bowl. Add the butter and mash by hand using a potato masher. Stir the potato masher around as you mash the vegetables to mix them.  If you are watching your fat intake, you can stir in a bit of whipping cream for extra flavor. When the vegetables have a nice uniform consistency, sprinkle them with a little smoked paprika. Go ahead and add a little butter on top of the mashed vegetables, why not.

Serving

This side dish will go well with pot roast or roast ham. It will also go very well with roast turkey on Thanksgiving. Warm fresh bread with lots of butter and a salad will help a lot. Choose your wine to go with your main course. For turkey, a very good Pinot Noir works. For ham grab a chilled bottle of Vinho Verde wine from Portugal. For pot roast, pick a good spicy Zinfandel from California.