In same bowl toss rutabaga with 1 tablespoon salad oil. Pack frozen root vegetables into small individual portion containers or freezer bags. 1 tsp sea salt. Add butter milk pepper and nutmeg. While americans call them rutabagas they are called swedes in england and turnips in ireland.
Purée or mash rutabaga well then mash the potatoes. They made it into kvass and wine. 2 green onions diced bone broth optional directions. Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil and salt and pepper on a baking sheet. Mix in lemon juice and garlic.
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Roast at 425 degrees f until golden and soft 40 minutes. Garnish with chopped parsley if desired. Rutabagas are a cross between cabbage and turnips and come from the same family as broccoli brussels sprouts and kale. When roasted a rutabaga will texture more squash like and keeps a firm texture while a turnip becomes more limp when roasted. Both have an earthy flavor and a slight radish like tang or bite.
Combine mashed rutabaga and potatoes. Add 1 4 cup olive oil and toss to evenly coat vegetables. Before potatoes were widely accepted in my native russia somewhere in the 19th century rutabaga was a culinary staple. In a large pot cover your rutabaga chunks with water and bring to a boil. Taste and add more salt if necessary.
Repeat with red potatoes and remaining salad oil. Repeat with red potatoes and remaining salad oil. Combine mashed rutabaga and potatoes. Roast at 425 degrees f until golden and soft 40 minutes. 2 large rutabagas peeled and chopped into large chunks 2 tbs of animal fat i used bacon fat 4 cloves of roasted garlic.
Taste and add more salt if necessary. Purée or mash rutabaga well then mash the potatoes. We eat the root portion of this vegetable similar to potatoes carrots and turnips. In same bowl toss rutabaga with 1 tablespoon salad oil.
