Rutabaga Smash with Bacon

 

2

rutabagas (about 1 lb), peeled, cut into 1-inch cubes

4

large carrots (about 3/4 lb), cut into 1-inch cubes

1

teaspoon salt

1/2

cup butter

1

large sweet onion, thinly sliced, slices cut in half

1/4

cup whipping cream

1/2

teaspoon freshly ground pepper

5

slices thick-sliced bacon, crisply cooked, crumbled (1/3 cup)

Fresh rosemary sprig, if desired

• 1 In 3-quart Dutch oven, place rutabagas, carrots and enough water to cover; add 1/2 teaspoon of the salt. Heat to boiling; reduce heat to low. Cover; simmer 30 to 35 minutes or until tender. Drain.
• 2 Meanwhile, in 12-inch nonstick skillet, melt 1/4 cup of the butter over medium heat. Cook onion in butter 25 minutes, stirring occasionally, until very tender.
• 3 In large bowl, mash rutabagas and carrots until almost no lumps remain. Add onion, whipping cream, pepper, remaining 1/4 cup butter and remaining 1/2 teaspoon salt; stir until well blended. Sprinkle with bacon. Garnish with rosemary.