Contributed by (Recipe adapted from “Recipe Appetizer” at http://www.recipe-appetizer.com)

Ingredients

1 ½ lb Rutabaga, peeled, cut into small chunks
1 ½ lb Potatoes, peeled, cut in large chunks
4 Garlic clove(s), peeled
1 Salt and Pepper to taste
1/3 C Soy or Skim milk, scalded
1 tsp Thyme leaves or ½ tsp dried thyme

Instructions

In a large pot, cover rutabagas and potatoes with water. Add garlic and season with salt. Bring to a boil. Reduce heat to medium and cook until the vegetables are very tender, 15-20 minutes. Drain thoroughly and return the vegetables to the saucepan. Place the pan over low heat and toss for about 1 minute to dry the vegetables slightly. Mash the rutabagas, potatoes and garlic. Add enough milk to make a smooth puree. Stir in thyme and season with salt and pepper. The puree can be prepared ahead and stored, covered, in the refrigerator for up to 2 days. Reheat in a microwave oven at 90% power, covered with a lid or wax paper, for 7-10 min. Serves 8

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