I seem to have started a new routine of dropping by Clancey's Meats and Fish on my way home from work at least once a week. It's always inspiring, and makes meal planning quite easy on said evening. This particular night, Nick and I feasted on some of their house made apple-walnut-rosemary pork sausages. I made a couple sides for our meal, including kale and onions sauteed in the pork fat left in the pan after cooking the sausages. The mash I made by boiling a potato and a rutabaga until soft, combining them together in a bowl with a potato ricer, and adding sour cream, salt, and pepper to season. I used the same formula for the potato-celeriac mash we had the previous night and I'm pretty excited about it. Every year we get a varied assortment of root vegetables from our CSA Farm and I struggle finding ways to serve them. I've found that combining an "alternative" root vegetable such as a rutabaga or turnip with the more traditional potato in a mash softens (ha!) the flavor and is a good way to introduce said vegetables to our diets instead of letting them languish in the crisper drawer. The sour cream helps too. This was really delicious.
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