Rosemary and thyme marinated lamb rib chops, grilled and served on a bed of fresh spinach with mashed rutabaga, an easy and cozy farm-to-table meal.
I am somewhat of a purist when it comes to rutabaga mash, opting to only add salt as a good rutabaga from a local farm doesn’t need anything more. The key is to let the cooked rutabaga steam off in a colander and dry for a few minutes before mashing, which removes the excess water resulting in a lighter texture when mashed. You can mash by hand or use an immersion blender. You can add butter, sour cream, olive oil, tahini or whatever you like to your rutabaga mash; I suggest you taste the mash first, then add it accordingly.-Karina
To read this recipe on Botanical Kitchen, click here.
