One of my favorite ways to eat rutabega is mashed and mixed with mashed
potatoes. Boil the diced 'bega until it's soft, then pass it through a
food mill. It tends to be bitter, so blend it with a couple of boiled
potatoes, also food-milled, and add a bit of the boiling water to smooth
out the consistency. Season as you would regular mashed potatoes. It
really jazzes up plain ol' mashed spuds!
Linda
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