Ingredients:

  • 2 lbs rutabaga, peeled and diced into 1-inch cubes
  • 1 tbsp sea salt
  • 6 cups water
  • 1 tsp apple cider vinegar
  • 2 tbsp ghee or grass-fed butter
  • 1/4 tsp ground nutmeg
  • 0.125 tsp black pepper

Instructions:

  1. Slice a small sliver off the top and bottom of the rutabaga to create a stable base. Use a chef's knife or Y-peeler to remove the thick, waxy skin and the secondary bitter layer until the orange-yellow flesh is revealed.
  2. Slice the peeled rutabaga into 1-inch thick planks, then into sticks, and finally into uniform 1-inch cubes to ensure even cooking.
  3. Bring water or vegetable broth to a rolling boil in a large stockpot. Add the sea salt, apple cider vinegar, and rutabaga cubes.
  4. Reduce heat to a medium-high simmer and cook for 18–22 minutes. Test for doneness by piercing a cube with a fork; it should slide through with zero resistance.
  5. Drain the rutabagas into a colander. Return the cubes to the hot, empty pot for 2 minutes to steam dry, shaking gently to evaporate residual surface moisture.
  6. Mash the dried rutabaga with ghee or butter, nutmeg, and black pepper using a potato masher or immersion blender until smooth.