-8 baking potatoes, peeled and cubed
-1½-2 lbs rutabaga (Swede), peeled and cubed
-1 tsp dried thyme
-1 Tbsp maple syrup
-Salt and pepper
-¼ cup fresh shredded parmesan (optional)
Fill pot with water. Add salt and maple syrup. Bring to a boil. Add rutabaga. Boil 5 minutes; add potatoes. Boil until cubes start falling apart. Drain.
Add milk and butter, mash potatoes and rutabaga until desired thickness. Add salt and pepper to taste.
Spread mashed vegetables in a greased cast-iron skillet. Sprinkle with thyme and parmesan if desired. Bake at 300°F for 20 minutes or until it starts to brown. Cut into slices. Serve.
By Angela MacDougall, Fundy Farms: local harvest, Edgett’s Landing
An excerpt from the Albert County Museum cookbook: Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes. The book is $8 (no tax) for 200+ recipes and stories about the people and foods of Atlantic Canada. Buy at www.albertcountymuseum.com/giftshoponline or at the Albert County Museum in Hopewell Cape.