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.
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