1/2 tsp salt
Peeled, diced into small cubes
I like working it in 4 cup batches
In a medium saucepan, cover rutabaga with water, and sprinkle 1/2 tsp salt over water. Bring to a boil, cover the saucepan, reduce heat to a low simmer. Cook rutabaga for 30-40 minutes, you want the rutabaga soft and tender. Remove from heat.
Strain in a colander, and let completely cool. I recommend leaving in colander as it cools to let the rutabaga release it’s water. Once cooled, purée or mash until smooth. Cover and store in the fridge. If water pools on top of the puréed rutabaga, drain off before use. Rutabaga purée can be sweetened and spiced to your preference.