Ingredients:
1 lb peeled rutabagas, cut in chunks
Cold lightly salted water
1 to 2 tablespoons butter
Pinch nutmeg (optional)

Preparation:
Peel rutabagas, and cut them in large chunks.
Put them in a pan of cold salted water, cover, and bring to a boil.
Simmer until very tender, 30 to 40 minutes.
Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them.
Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous.
Work in butter and add a generous grate of nutmeg if you like, taste, and adjust the seasoning.

You can also add some of your other root veggies to this for a mix, such as a sweet potato, or a few sunchokes.

Revised from the Food Network website

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