Mashed Rutabaga with Balsamic Vinegar and Browned Butter

from The Low-Carb Gourmet by Karen Barnaby

The recipe says that it is 8 servings.  It was enough for 7 people.  They seemed to like it.
My husband didn't think the vegetable itself had much flavor, and that the vinegar added a lot to it.  He does, however, get hives when there is vinegar in the air, and adding it to hot butter made him start itching.  Sigh.  I'll need to keep that in mind if/when I make this again, and either change the method or warn him beforehand so he can take a benedryl.



4 lb rutabagas, peeled and cut into 1" cubes
8 tablespoons unsalted butter, divided
2 tablespoons sour cream
salt and pepper to taste
2 tablespoons balsamic vinegar

Place the rutabagas in a large pot and cover with cold water. (The stock pot was too big.)  Bring to a boil and cook at a moderate boil until the pieces are tender, 45 minutes to an hour.  Drain well.
Mash, or puree in a food processor.  (I recommend the food processor--work in batches.)  Return to the pot and stir in HALF of the butter, the sour cream, salt, and pepper.  Stir over low heat until hot.  Transfer to a gratin or baking dish.
Melt the remaining 4 T of butter in a small saucepan over low heat until it turns nut brown.  Add the vinegar.  Drizzle over the puree and serve immediately.

"Rutabagas are those large waxed golden and purple roots that are frequently called turnips.  Regular turnips are the smaller white-bottomed and purple-topped roots.  You can substitute them for the rutabagas here, if you like.
"The balsamic vinegar balances the sweetness of the vegetable...
"You can make the rutabaga puree up to two days ahead, cover, and refrigerate.  Bring to room temperature and reheat, covered, in a 400 degree F oven for 20 to 30 minutes.
"I serve this for Thanksgiving and Christmas dinners, which is shy the recipe makes a large amount."