Rutabaga (Turnip to some, Neeps to the Scot) mixed with onion and potato for a classy addition to steak or roast beef or pork.

For 6 - 8 servings you will need:
1 small rutabaga, peeled, cubed
1 medium onion, diced
4 large potatoes, peeled and quartered
¼ cup butter
Salt & pepper

Boil turnip and onion in one pot and potatoes in another. Drain turnip and reserve a little cooking liquid. Drain potato and return to low heat, breaking up and stirring to dry out moisture. Mash potatoes well and gradually add the 1/4 cup butter and about a teaspoon of the cooking liquid to make thick, well mashed potatoes.

Process reserved turnip and onion in a food processor. Blend into potatoes. Place in piping bag with large star tip. Pipe serving size rosettes onto wax paper lined plate or cookie sheet. Chill uncovered until firm. To serve, place on lightly buttered or parchment lined cookie sheet and reheat at 350ºF for about 20 minutes.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page.