RUTABAGA & POTATO PUREE
Ingredients:
6 slices of bacon
1 large rutabaga (2lbs-peeled and cut into 1/2" chunks)
2 large baking potatoes(1lb-peeled and cut into 1" chunks)
1 tsp salt
1 TBS unsalted butter
1 tsp sugar
1/2 tsp ground pepper
Step 1 In a heavy medium saucepan fry the Bacon over med/high heat until it begins to brown and the fat is rendered(about 6 mins). Add the Rutabaga and 4 cups of Water and boil over med/high heat for about 45 mins or until very tender. Drain the Rutabaga and discard the Bacon.
Step 2 Twenty minutes before the Rutabaga is done, in a medium saucepan, combine the Potato chunks, 1/2 tsp salt and water to cover. Bring to a boil over high heat, reduce to med/high and cook until tender(about 15mins). Drain well.
Step 3 Place the Rutabaga into a food mill and puree into a medium bowl. Puree the Potatoes through a food mill into the same bowl. Stir to combine. **Alternative-use a potato masher to thoroughly mash the Rutabaga and Potatoes.
Step 4 Beat in the Butter, Sugar, Pepper and remaining Salt. Serve Warm.
Butternut Squash Slices
**For Crock Pot**
Ingredients:
2-3 Large Butternut Squash
1/2lb/2 Sticks Butter
1 Cup Sugar
1 TBS Cinnamon
Directions:
Use a fork to blend the Sugar and Cinnamon thoroughly/Set aside
Wash Squash and Towel Dry
Slice in 1/4" to 1/2" Slices
Make layer on bottom of Crock Pot (Trim where needed to fit)
Dot each slice with pat of Butter and Sprinkle with CinnamonSugar mixture.
Continue layering until all the Butternut Squash slices are used
Cook on High for 2 1/2 to 3 1/2 hrs or Low for 4 1/2 to 5 1/2 hrs.
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