m. 34 potato and rutabaga (swede) puree

every once and awhile we create a meal around a "side," in this case it was potato and swede puree, but not just any potato and swede puree, both the potato and the rutabaga were from our garden and the recipe for the puree came from our very own copy of the larousse gastronomique (p. 949, for your reference), the larousse's recipe was actually for potato and turnip, but in the end it looked like this:

those are homemade spelt bread croutons inelegantly perched on top of the puree (and some kale from our garden in the back!), it fell into the "ridiculously good" category and given the fact that we have a whole field of swede grounding in our winter garden right now, i'm sure we will be eating this again very soon!