1 kg rutabaga, peeled & cubed 2 lb
500 g russet potatoes, peeled & quartered 1 lb
45 ml butter 3 tbsp
2 apples, peeled, cored & thickly sliced
10 ml honey 2 tsp
2 ml salt 1/2 tsp
1 ml freshly ground pepper 1/4 tsp
Place rutabaga and potatoes in a large saucepan; add enough water to cover by 1 inch (2.5 cm). Bring to a boil, reduce heat, cover. Cook 20 minutes or until the vegetables are tender; drain.
While vegetables are cooking; melt butter in a large skillet over medium heat. Add apples and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Stir in honey, salt and pepper. Remove skillet from heat.
Add hot rutabaga and potatoes to the skillet. Mash with a potato masher until fairly smooth, with small pieces of rutabaga and apple remaining. Serve immediately.
Serves 6