Instructions: In a pot of boiling salted water, cook the rutabagas until fork tender, about 15 minutes. Drain and mash using a large fork or a potato masher.

Add the milk, buttermilk, vinegar, and nutmeg and mash until smooth.

Season with salt and pepper and serve.

PANTRY: A member of the cabbage family, the rutabaga, also known as a Swede, has a delicate sweetness that lends itself nicely to mashing with buttermilk, freshly grated nutmeg, and a touch of balsamic vinegar.

Rutabagas are best from July through April.

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