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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the rutabaga and cut it in thin slices. | 2. Put it in a large pot with plenty of water and bring it to a boil. | 3. Meanwhile, peel the carrots and cut them in thick slices. | 4. When the rutabaga has been cooking for about 10 minutes, add the carrots. | 5. Meanwhile, peel the potatoes, and cut them into large chunks. | 6. When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes. | 7. When all the vegetables are tender, drain them and mash them with the butter, salt and pepper. | 8. These are delicious mashed somewhat coarsely and served as-is. | 9. You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white potato	1	lb		312.9791	71.2594	7.6204	0.4536
carrot	1			52.48	12.2624	1.1904	0.3072
rutabaga	1	lb		167.8294	39.0997	4.8988	0.7257
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
salt	1	teaspoon		-	-	-	-
pepper				-	-	-	-
egg	1			71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.