•2 to 3 pounds rutabaga •water •2 teaspoons salt •1/3 cup butter •1/2 teaspoon freshly ground black pepper 1 yellow onion (whole) for flavor

Peel rutabaga; cut into chunks. Put the chunks in a large saucepan and cover with water. Add 1 teaspoon of the salt. Bring to a boil; reduce heat, cover, and simmer for abou 25 to 30 minutes or until tender. Drain and let them dry in a colander or in the pan with the top ajar. Mash the rutabagas with the butter, 1 teaspoon salt, and the black pepper. Serves 4 to 6.