Garnish with a sprinkle of marjoram and serve immediately
1 teaspoon marjoram
Notes
Consistency: if you want a smoother texture, put the cooked rutabagas in the food processor and puree them; then add seasonings
Salt: rutabagas are a lot like mashed potatoes-they need a lot of salt; this recipe uses 1 1/2 teaspoons-you might want to add more; add the salt in increments to avoid over-salting
Pepper: this recipe calls for white pepper which is stronger than black pepper; add a little then taste; add more if you prefer; you can use black pepper instead of white
Marjoram: if you don't have marjoram, substitute with dried oregano
Butter: since rutabagas require a lot of salt, I use salted butter; if you use unsalted butter, you may want to add more salt; as always, you can add more butter:)
Light a candle: these root veggies do not smell good when they're cooking; light a strong fragrant candle while they're boiling