Simple Rutabaga Hash & Mash
- peeled and diced rutabaga
- black pepper
- olive oil
The first task involves peeling and dicing up your rutabaga into coin sized chunks. If you haven’t done this before please, prepare yourself for a struggle! This veggie is quite tough so use caution when performing this task with a knife.
Now it’s time to boil your rutabaga, usually for around 20-25 minutes. Salt your water beforehand. Drain water and continue sauteing your rutabaga.
If making a mash, add butter, milk, and seasonings to your liking and mash up with a masher on low heat. Mash, mash, mash!
If frying up a hash, continue sauteing your squares on high heat with some olive oil, butter and seasonings to your liking. Perfection!
“I would say that molecular gastronomy is a field of science. I would – I would say that it’s probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it’s mostly chemistry.”