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Roto-Rooter Rutabagas

1 medium rutabaga (2 cups)

1/2 teaspoon salt

2 tablespoons butter

1 teaspoon lemon juice

1/4 cup heavy cream

2 tablespoons brown sugar

1 teaspoon ground ginger

1/8 teaspoon white pepper

Chopped fresh parsley for garnish

Peel and dice the rutabaga and place in a saucepan of boiling water. Cook uncovered, for about 20 minutes or until tender. Drain.

Place the cooked rutabagas and the next 7 ingredients in a food processor and puree until smooth. Top with fresh parsley. Serves 4.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889