Part 44 (2/2)

SERVES 4 TO 6.

TIME: 30 MINUTES.

Rutabaga is the unsung hero of the root vegetable world, unless you live in Sweden (then you're probably like, ”Enough with the rutabaga already!”). Fortunately, we're in NYC where the rutabaga is always a nice surprise. They taste like a slightly sweeter turnip, and in this recipe rutabaga is pureed with a little coconut milk, lime juice, and just a tiny hint of agave, for a Thai twist. Also, try our variation for cilantro-pureed rutabaga. It would go wonderfully with the Tamarind Lentils (page 123).

Since you use very little coconut milk for this, make sure to cook some other recipe that calls for a full can. Most recipes won't miss the cup (you can just add cup of water to make up for it).

Turnips work well with this recipe, too!

2 pounds rutabaga, peeled, cut into -inch chunks

2 tablespoons fresh lime juice

cup coconut milk

2 teaspoons agave syrup

teaspoon salt

PLACE the rutabaga in a medium-size lidded saucepan and cover with water. Put on the lid and bring to a boil. Once the water is boiling, lower the heat to a simmer and cook for about 20 minutes, until the rutabaga is tender.

Drain and transfer to a food processor. Add the remaining ingredients and puree until smooth. Serve immediately, while still warm.

Variation: Cilantro-Pureed Rutabaga: Add 2 loosely packed cups of chopped fresh cilantro to the food processor and blend until the rutabaga is bright green.

MASHED SPICED SWEET POTATOES.

SERVES 6.

TIME: 1 HOUR.

Everyone has a recipe like this, but this is the best one. Mashed sweet potatoes spiked with pumpkin pie-type spices, are wonderful alongside collards (see page 123) and grilled tofu.

3 pounds sweet potatoes

teaspoon salt

teaspoon ground cinnamon

teaspoon ground allspice

teaspoon ground nutmeg

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