Rutabaga, more commonly referred to as a yellow turnip, is an autumn favorite root veggie with pairs well with olive oil instead of butter. Flavors are zapped up by cooking turnips in vegetable stock and adding freshly grated nutmeg. Milk or cream is cut out or add almond milk if you want some non-dairy creaminess.
1 yellow turnip (rutabaga)
32 ounces vegetable broth
1/4 cup plus 2-3 Tablespoons extra virgin olive oil
1/2 teaspoon nutmeg
1 cup packed spinach
2-3 cloves garlic, minced
salt and pepper
Peel rutabaga, cut into cubes and place in a medium stockpot. Add enough vegetable stock to cover the turnips and boil until tender. Drain liquid and smash turnips in the pot using a coarse masher for texture. Add nutmeg and olive oil and stir. Salt and pepper to taste. In a separate pan, saute garlic in 2-3 Tablespoons olive oil until softened. Add spinach and saute until just wilted. Salt and pepper to taste. Stir spinach into turnip mixture.