Ingredients

The following ingredients have 4 Servings
  • 1 Swede or Rutabaga, peeled and cubed
  • 2 White New Potatoes, peeled and cubed
  • 2 teaspoons Dijon Mustard
  • 3 tablespoons Cream or Whole Milk
  • 1 tablespoon Butter
  • salt & pepper to taste
  • a few sprigs of Thyme
  • 1 large Vidalia Onion, sliced thinly
  • 1 tablespoon Butter
  • 1/2 teaspoon Salt

Instruction

  • Place swede and potatoes in a large pot and fill with water until almost covered. Bring to a boil and allow to simmer for about 20 minutes or until fork tender.
  • While the swede and potatoes are cooking, heat a large skillet on the stove over medium low heat. Add the butter and, once melted, the onion and salt.
  • Cover the onions and let cook for 15 minutes, stirring occasionally, until they are lightly browned. Uncover and cook another 5 minutes or until the onions are fully browned.
  • Drain and add the mustard, cream, butter, and salt & pepper. Puree with an immersion blender until smooth.
  • To serve: Spoon puree into a bowl, top with onions, and garnish with thyme.