Mashed Rutabaga with Watercress

I have to try at least one new recipe a year with Rutabaga, as it’s Nick’s all-time favorite vegetable.  This completed the perfect meal and will be in heavy rotation in 2023.  It’s fresh, a little garlicky, earthy, and a fantastic substitute for potatoes!  Rutabagas, baby!

INGREDIENTS

2 pounds rutabaga, trimmed, peels, and cut into cubes
Olive Oil
Salt & pepper
2 oz bunch watercress, roughly chopped
4 Tbsp Watercress Butter

For the Butter:

3 cloves garlic
1/2 lound unsalted butter at room temperature
1 tsp grated lemon zest
2 oz watercress, dry ends trimmed and roughly chopped
Salt to taste

DIRECTIONS

For the Butter:

• Put the garlic in a food processor and process until it’s finely minced, stopping to scrape down the sides as you go.

• Add the butter and lemon zest and pulse just enough until the butter is creamy, making sure not to over-pulse and separate the butter.

• Add the watercress and a pinch of salt and pulse again until the watercress is incorporated; not completely pureed, though.

• Taste and add more salt if you like.  Place in a log in saran wrap and twist the ends to close.  Chill the butter for at least an hour to firm it up and let the flavors sink in.

For the Rutabaga:

• Fill a large pot with water and add a lot of salt.  Add the rutabaga, bring to a boil, reduce to a simmer, and cook until the rutabaga is completely tender when poked with a fork; about 25 minutes.

• Drain the rutabaga and return tot he pot.  Smash with a potato masher, wooden spoon, or large fork.  The final texture of the dish will be like chunky mashed potatoes.  Season generously with salt, pepper, and a little olive oil.  Add the chopped watercress; smash and fold everything together.  Pile into a serving bowl and top with Watercress butter.