Peel and cut a large rutabaga (about 1 1/2 lbs) into 1 inch cubes. Place in a medium saucepan with a pinch of salt, then add enough water just to cover the cubes. Bring to a boil, then cover and reduce heat. Simmer rutabaga for about 30 minutes or until cubes can be pierced with a fork.
Transfer cooked cubes and cooking water to a food processor or blender and puree until very smooth or mash cooked cubes with a bit of the cooking water directly in saucepan with a potato masher.
Cool and store in a covered container in the refrigerator until ready to use or up to 3 to 5 days. Makes about 2 1/2 cups.
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