Keeping with our maple theme, Chef Lynn Crawford pairs maple syrup and dijon with rutabaga for a sweet and savoury mash.

Ingredients

1 lb rutabaga, cut into 1 inch pieces
3/4 cup whole milk
1/4 cup unsalted butter
1/4 cup maple syrup
to taste salt and pepper

Preparation

To make the mash, add the rutabagas to a large pot of boiling salted water and cook until tender, about 20 minutes. Drain the rutabagas and return to pot, and mash. Stir in the butter, milk, and maple syrup and mix together well. Season with salt and pepper and keep warm.
 

Yield: serves 4