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Recipe: Well-Thymed Rutabagas

1 ½ - 2 pounds rutabaga
chicken or vegetable stock
1 cup sour cream
1-2 tablespoons minced fresh thyme or lemon thyme
salt and pepper to taste

Peel rutabaga, dice the flesh, and place in a saucepan. Add just enough stock to cover rutabaga, bring to simmer, and cook until tender. You can serve this three ways:

1) Soup: Stir in the remaining ingredients (including extra broth and cream)
2) Side dish: Drain off stock and stir in remaining ingredients
3) Puree: Drain off most of the stock and puree rutabaga with remaining ingredents using an immersion blender, food processor, or blender. Makes 4-6 servings.

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