Easter is just one week away, so it’s time to start thinking about what to cook for the family… As has been the theme for the last 3 years, I’m scheduled to work Easter weekend so we’ll be celebrating on Good Friday, giving me even less time! Since becoming a nurse I’ve had to adapt to celebrating or “observing” holidays because of my work schedule. This is a little different than when the 4th of July falls on a Sunday, when everyone gets to observe it on Monday with a day off, while still having their picnics on the 4th. It’s more like I’m scheduled to work Easter, the schedule will inevitably be tight because we’re working with reduced staff, and my 8 hour day will turn into a 10 hour day, so I dare not make any plans in my personal life. I’m guessing that anyone who works in the medical profession can relate to this!
I come from a family that loves to celebrate with lively get togethers and great food, so this adjustment to the nursing profession has been particularly difficult for me. Over the last couple of years I’ve come around a bit, realizing that the important thing is that I still make time to celebrate a missed holiday and to actually not look at it as missed at all, but that I’m just choosing to celebrate on a different day. My husband has gone with the flow on this one, making it even easier. I haven’t quite gotten my extended family on board, but at least this Friday my husband, son and I will have our traditional Easter dinner, we’ll dye Easter eggs, my son will get his Easter basket, and we’ll even have an egg hunt. We’ll also take time to remember that although Good Friday is about Christ’s death, that He had to die so that He could come alive again 3 days later, paying the penalty of death for our failures or sins as humans, so that we wouldn’t have to. That is worth “observing!”
But God, being rich in mercy, because of His great love with which He loves us, even when we were dead in our transgressions, made us alive together with Christ (by grace you have been saved), and raised us up with Him, and seated us with Him in the heavenly places in Christ Jesus, so that in the ages to come he might show the surpassing riches of His grace in kindness to us in Christ Jesus.
By now I’m sure it’s obvious why I celebrate Easter, but regardless of your personal beliefs and customs, this recipe for Rutabaga and Carrot Mash is perfect for any springtime celebration. Aside from being an easy recipe to smash together, the play of flavors between the rutabagas and the asiago is savory and rich, which is then balanced by the bright flavor of carrot. This recipe is a great side for any traditional “meat and potato meal.” It would also be a delicious starch for your Easter dinner with it’s hint of spring that the carrots bring!
Rutabaga and Carrot Mash
Prep Time: 10 minutes Cook Time: 15 minutes
- 4 C roughly chopped rutabagas
- 1 1/2 C roughly chopped carrots
- 1/4 C light table cream
- 1/3 C shredded asiago
- 1 Tbsp butter
- salt and pepper to taste
1. Chop your rutabagas and carrots and place them in a steamer. Steam for 15 minutes, or until they squish easily when pressed with a fork.
2. Place your cooked root vegetables in a mixing bowl with table cream and butter. Using a potato masher, mash the vegetables together. Be careful not to over mash so that there are still some lumps remaining.
3. Stir in asiago cheese and add salt and pepper to taste.
Check out my new spoon pictured above! It’s hand carved by Michael E. Smith. Check out his website and products at www.mesmithdesign.com.