Boiled and stewed rutabagas (swedes) - Soðnar rófur og rófustappa
I prefer rutabagas raw, but I also like them in lamb soup.
Wash 1 kg. the rutabagas in cold water and peel them. If small, leave whole or halve, if big, quarter and then halve or cut into wedges and halve those. Try to make the pieces a uniform size.
Bring 1/2 liter water with 2 tsp salt to a gentle boil. Drop the rutabaga pieces into the water and poach - or steam them for a stronger flavour - until soft. Take care not to overcook, of they will become watery and bland.
Serve with boiled meats and fish.
1 kg rutabagas
(100-200 ml milk)
50 g butter
salt, pepper, (sugar)
Wash, peel and re-wash the rutabagas in cold water. Cook in the salted water until soft. Remove from the cooking liquid and mash thoroughly. Melt the butter in a saucepan, add the mash and thin with the milk, if needed, to the consistency of thin mashed potatoes. Add salt, pepper and sugar, if desired.
Traditionally served, hot or cold, with traditional Þorri foods.