Rutabagas and Nutmeg

4		Rutabagas,s Large
1/4  teaspoon		Salt
16  fl. oz.		Water
1  tablespoon		TBS Extra-Virgin Olive Oil
1  pinch		Black Pepper
1  dash		of Nutmeg

Tip: Click on the ingredient links to learn the nutritional information for all the Rutabagas and Nutmeg ingredients. The serving size for any ingredient in Rutabagas and Nutmeg may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Peel rutabagas with a vegetable peeler and cut into chunks. Put them in a saucepan, add the salt, and cover with water. Bring to a boil. Turn Heat down to medium and cook 12-15 minutes, or until fork tender. Drain, but save the cooking liquid.
Using a potato masher, coarsley mash the rutabagas in the saucepan, add ing the cooking liquid as needed for moisture. Add olive oil, more salt if necessary, and pepper to taste. Makes 6 servings