Adaptation from FairShare CSA Coalition's "From Asparagus to Zucchini." Great substitute for mashed potatoes and also a great dip for veggies or chips!
2 lb. rutabaga
chicken or vegetable stock
1 cup sour cream
1-2 T minced fresh thyme (halve it for dried thyme)
salt and pepper to taste
Peel and dice rutabaga. Throw rutabaga into a saucepan and add just enough stock to cover. Add thyme, salt and pepper. Bring to a simmer and cook until tender and most of the stock is boiled off. Puree with an immersion blender. Mix in sour cream. Noms!