Mashed Rutabaga with Spanish Saffron and Terragon

Ingredients (for 4 portions)
1 medium sized Rutabaga
1/2 tsp salt
1/4 cup butter
1 cup milk
1/2 tsp Spanish Saffron
1/8 tsp Nutmeg
fresh Terragon


What to do with that

• Fill a large pot with 2 inches of water and bring it to boiling point.
• While the water heats up, peel the Rutabaga (one safe way would be to cut it in half, put the cut side down on the cutting board and the slice away the skin from top down, away from you, towards the cutting board)
• Cut the peeled Rutabaga in junks of approx. 2 inch cubes
• Add a teaspoon of salt to the boiling water, stir.
• Add the Rutabaga junks to the water. Make sure that all the pieces are submerged in water, if not, then just add some more water (cold one is fine).
• Heat up the pot until until bubbles start to rise but not to a full rolling boil. 
• Turn back the heat to medium, stir again, cover the pot and let the Rutabaga cook for 20 minutes. Check inbetween that the temperature is fine and it didn't start a rolling boil. Stir everything around on that occasion too.
• Check with a fork whether the Rutabaga is already soft. If not, let it cook another 10 minutes. Repeat until the cubes are soft enough to be squished with a fork.
• Drain the content of the pot into a large sieve or fish out the Rutabaga and dispose of the cooking water. 
• Mash the Rutabaga with whatever you prefer (a fork, a potato masher, food processor ...)
• Put the empty large pot back on the stove on medium heat and add the butter.
• Once it's melted, add the Rutabaga and the milk. Stir everything thoroughly.
• Add the nutmeg and the  Saffron. Stir again.
• Keep on stirring until you like the texture of the mash. If it's too thick, add some more milk. If it's too liquid, keep on stirring, water will evaporate and the mash will thicken.
• Once you're happy with it, switch off the heat.
• Rinse the Terragon, portion the mash on plates or bowls, top with terragon.
• Enjoy!