Creamy Mashed Rutabaga

1 3/4 lbs rutabaga, peeled and thickly sliced
1 Granny Smith apple, peeled, cored, and thickly sliced
3 cloves garlic, slivered (I used minced garlic)
3/4 tsp dried marjoram or oregano
1 tsp salt
3 T evaporated low-fat milk
2 T grated Parmesan cheese
2 tsp butter

Combine rutabaga, apple, garlic or marjoram, and 1/2 tsp salt in large saucepan. Add water halfway to top of ingredients and bring to boil. Reduce to a simmer, cover, and cook until rutabaga is tender, about 30 minutes. Check water about halfway through and add more if needed. Drain well, and transfer mixture to a large bowl. Add the evaporated milk, Parmesan, butter and remaining 1/2 tsp salt and mash until the mixture is well blended but still chunky.

This recipe can be prepared 1 day ahead by boiling the rutabaga mixture until rutabaga is tender and then refrigerating. To serve, gently reheat over low heat, stirring in the remaining ingredients. If you'd prefer a smooth vegetable purée, mash with a potato masher or an electric beater until no lumps remain.

There are local rutabagas available all winter, and they are really good cut up and tossed into soups as well.