Saturday, February 06, 2010
2 cups peeled and diced rutabaga
2 cups peeled and carrots, peeled and diced
12 medium potatoes, peeled and diced
3 1/2oz butter
1 bunch kale (or 14 oz Brussels sprouts or Savoy cabbage) finely sliced
Bring a large pot of boiling, salted water to a boil and cook the rutabaga for about 10 minutes. Add the carrot and continue to cook until tender, then drain. Meanwhile, in a separate pot, cook potatoes. Drain and allow the vegetables to steam off some of their moisture.
Mash or run cooked veg through a food mill (the latter is preferable if you have one).
In a non-stick pan, melt the butter over medium heat. Add the kale and cook about 3 minutes. Add the mashed veg. Fry, patting together. Season to taste with salt and pepper. Continue cooking, stirring every minute, until hot throughout and beginning to take on a golden crust.