Rutabaga mash with balsamic

Recipe : Rutabaga mash with balsamic (Adapted from The Low Carb Gourmet by Karen Barnaby)

1 large or 3 small rutabaga, cut into quarters and peeled.

2 tbsp sour cream

1 tbsp balsamic vinegar

1/2 tsp salt

Freshly ground black pepper

1/2 cup grated cheese

Bring a large pan of salted water to the boil and add the rutabaga or turnips.

Cover and cook over medium heat for about 40 minutes until the root is soft when pierced with a knife. Drain. 

If you want a drier, less sloppy puree, wait until the roots are cool and then wrap them in a tea towel.

Squeeze as much water as possible from the vegetables and then puree in a blender or mash by hand.

Add the sour cream, balsamic, seasonings and 1/2 the cheese. Mix well.

Spread the mixture in a baking dish and add the remaining cheese.

Grill (broil) until golden brown on top. Serve as a side dish.