8 baking potatoes, peeled and cubed
1½ -2 lbs rutabaga (Swede), peeled and cubed
Milk
Butter
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
Article: Neeps and Tatties
1½ -2 lbs rutabaga (Swede), peeled and cubed
Milk
Butter
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
Article: Neeps and Tatties
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