Prep 5 mins
Cook 25 mins
I love this, though I will admit that for some it is an acquired taste. I like to top mine with lingon berry sauce, whole cranberry relish would do. It is pronounced 'Rootmoose' or 'rut-Muss' depending on where the speaker is from. I am from the states so I tend to say 'rootmoose'.
- 453.59 g firm potato
- 226.79 g turnips or 226.79 g rutabaga
- 59.14 ml butter
- 78.07 ml cream or 78.07 ml milk
- salt and pepper
- Boil potatoes until tender.
- In second pot Boil turnips (rutabagas) until fork tender.
- Drain well.
- Combine all ingredients in mixer.
- Blend until smooth.
- Serve hot.
My grandfather was born in Norway, and my mom learned this recipe years ago (1950's). It was one way she could get my sisters to eat turnips. I loved turnips by themselves, but also liked this. My dad's family was Irish, so I guess my mom was an early fusion chef, since she would sometimes add mashed carrots also (the Irish way). Thanks for bringing back good memories. This is simple and hearty, and delicious. I will try it with rutabaga next time! Made for Fall 2008 My-3-Chefs.