I first heard the term “friendsgiving” maybe ten years ago. I was still young and had energy to leave my house after 7:00 pm and didn’t really understand the concept. Why wouldn’t you just meet friends at a bar rather then fixing another big meal? Now, I haven’t stepped foot in a bar at night in 3 or 4 years, and friendsgiving has become one of my favorite nights of the year. This year our plan was to share a dish that was unique to our family’s dinner, and this year my contribution was Mashed Rutabaga.
My friends had never even heard of a rutabaga and after some googling, some said they recognized the odd-looking root vegetable. Will this vegetable win a beauty pageant? No. But will it win some flavor awards? Also, no, but it will be a runner up. It will not be the star of any show, but it is a very delicious sidekick. I’m not sure I’ll be able to get my kids to try it because it is more pleasing to a sophisticated palette. Most adult people around my family’s table absolutely love it and look forward to it each year.
Next time you see this waxy, scary looking root at the grocery store, you’ll have an idea what it is and even how to prepare it. I have to say I was pleasantly surprised that my friends seemed to like the dish, although one friend said “I’m so glad I had the opportunity to try it!” Whether you are celebrating this holiday with friends, family or both, we hope everyone gathered around has a wonderful holiday and a delicious meal. Or at the very least, is grateful for the opportunity to be together and try something new.
Mashed Rutabaga is one of our family's favorite Thanksgiving sides. If you've ever wondered about that weird looking veggie, here is how you make it!
- 1 rutabaga
- .5-1 c chicken or turkey stock, divided (you can use vegetable stock for vegetarian)
- 2-3 T butter
- salt and pepper to taste
Peel the rutabaga removing the waxy outer layer using a potato peeler. Chop into 1 inch cubes.
Place in a microwave safe bowl and add 1/4 c stock. Cover and microwave on high for 15 minutes. Pierce the rutabaga with a fork - if it is tender and easily mashed it is done. If it is still firm, microwave for an additional 5-10 minutes.
Remove from the microwave and add 2T butter and additional 1/4 c stock. Using a hand masher or mixer, mash the rutabaga until a smooth consistency is reached. You may need to add additional butter and stock depending on how large the rutabaga is.
Season generously with salt and pepper. Taste the rutabaga and add additional salt/pepper and butter if desired.