Whipped Rutabaga Mash with Quick Tomato Confit

• Vegetarian
• Gluten free

• Produce

  • 2 cloves Garlic
  • 1 (14.5 ounce can Muir glen tomatoes, Organic
  • 1 tsp Parsley, dried
  • 2 lbs Rutabaga

• Baking & Spices

  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 2 tbsp Butter
  • 1/3 cup Heavy cream or whole milk

• Liquids

  • 2 tbsp Cooking water

Found on heartbeetkitchen.com

Description

Ingredients

• 2 pounds rutabaga, peeled and cut into one-inch chunks
• 1 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons cooking water
• 1/3 cup heavy cream or whole milk
• 1/4 cup olive oil
• 2 cloves garlic, chopped
• 1 (14.5 ounce) can Muir Glen organic diced tomatoes, drained
• 1 teaspoon dried parsley
• 1/4 teaspoon salt

Directions

• Add rutabaga and salt to a large pot of boiling water. Simmer for 25 minutes until rutabaga is fork tender and soft. Drain, reserving 2 tablespoons cooking liquid. Add to a high speed blender or food processor, with butter, cooking water, and cream. Blend for 30-40 seconds, scraping down sides halfway through, and blend until as smooth or as chunky as you’d like. For tomatoes, heat olive oil to medium in a sauté pan. Once warm, add garlic, stirring to sauté, for 1 minute. Then add tomatoes, parsley, and salt. Cook on low, barely seeing bubbles coming to the surface, for 30 minutes. Add to warm rutabaga and serve with fresh herbs if you desire.