6 medium rutabagas
1 tablespoon of salt
1/2 teaspoon of caraway seeds
3/4 cup of finely chopped onion
60g of butter or margarine
1 tablespoon of lemon juice
6 medium rutabagas
1 tablespoon of salt
1/2 teaspoon of caraway seeds
3/4 cup of finely chopped onion
60g of butter or margarine
1 tablespoon of lemon juice
Place the rutabagas without peeling into a large pot
Cover with water
Add the salt and caraway seeds
Cook for 15 minutes
Remove from heat
Drain, peel, cut into small cubes, and return to the pot; add 1/4 cup of water, cover well, and cook slowly for another 10 minutes, stirring occasionally
Blend the rutabaga in a liquidizer and arrange on a platter
If desired, sauté the onion in butter or margarine and use as garnish for the dish
Serve hot with roasted meats
Serves 4.
