This recipe comes to us courtesy of the publication “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”-Third edition. It is published by the Madison Area Community Supported Agriculture Coalition.
Servings: 6
Ingredients:
1 1/2 – 2 pounds of rutabagas
2 tablespoons butter, softened
3 ounces blue cheese, crumbled
2 eggs
salt and pepper
Directions:
1. Heat oven to 350 degrees Fahrenheit.
2. Peel rutabaga, chop the flesh, and steam over boiling water until tender, about 10 minutes.
3. Mash the hot rutabaga with butter and blue cheese.
4. In small bowl, beat eggs.
5. Add beaten eggs to mashed rutabaga. Add salt and pepper to taste.
6. Spread in a buttered baking dish and bake until set, about 30 minutes.
7. Serve hot.
This was very easy to prepare, and it came out quite tasty. With a tossed green salad and a couple of broiled salmon fillets, it makes a good supper.