Mashed Rutabaga
Sugar Cookies
2-3 servings
INGREDIENTS
4 pounds rutabaga, peeled and chunked
Kosher salt and fresh pepper to taste
1/2 cup whole milk or as needed
Unsalted butter to taste
METHOD
1
Place rutabaga into a large saucepan then add water until rutabaga are
covered by 1-inch.
2
Place over medium-high heat then add salt and bring to a boil.
3
As soon as water is boiling, reduce heat to a simmer.
4
Cook for 30 minutes or until rutabaga are fork tender.
5
Drain the rutabaga thoroughly then mash the rutabaga using the masher
attachment until smooth.
6
Stir in the pepper, milk and butter using a spatula until desired texture is
achieved.
7
Serve hot.
Makes 2 dozen cookies
INGREDIENTS
1/2 cup solid vegetable shortening
2/3 cup granulated sugar
1 tablespoon vanilla extract
1/4 cup sour cream
1/8 teaspoon ground nutmeg
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
METHOD
1
Preheat oven to 350°F and line two cookie sheets with parchment paper.
2
Fit processor with the Chopping Blade.
3
Add shortening, sugar, vanilla and sour cream to the work bowl then secure
lid.
4
Process for 1 minute or until smooth and fluffy.
5
Add remaining ingredients then pulse just until no dry ingredients are
visible.
6
Drop cookie dough onto the sheet pans using a small ice cream scoop,
spacing them out evenly then pat down tops using your palm.
7
Bake for 12-15 minutes or until golden brown and slightly puffed.
8
When baking is complete, remove and repeat with any remaining dough.
9
Serve hot, warm or at room temperature.
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