Rutabaga Mash with Onion Butter and Fried Egg

A hearty classic from home cooking: rutabaga and potatoes are mashed into a creamy stomp with onion butter, served with fried eggs and fresh chives. Light, filling and seasonal.

By yumbelo-Küche · 4 servings · 45 minutes

Ingredients

• 800 g rutabaga
• 600 g floury potatoes
• 2 Stück onions
• 40 g butter
• 150 ml milk
• 4 Stück eggs
• 1 TL marjoram, dried
• 1 Prise nutmeg, grated
• 2 EL cooking oil
• 1 Bund chives
• salt
• pepper

Method

1. Peel the rutabaga and potatoes and cut them into even cubes. Boil the rutabaga for about 15 minutes and the potatoes for about 12 minutes in lightly salted water until soft, then drain.
2. Finely dice the onions. Heat half of the butter in a large pan and sauté the onions over medium heat until golden yellow, making sure the pan does not get too hot.
3. Mash the vegetables in the pot with the remaining butter, the warm milk, marjoram, nutmeg, salt and pepper to a coarse mash. Do not purée too finely so that it stays rustic.
4. Keep the mash warm. Heat the cooking oil in a non-stick pan and fry the eggs one after another as fried eggs until the egg white has set and the yolk is still soft. Season with salt and pepper.
5. Finely snip the chives. Serve the mash with the onions and chives and place a fried egg on top of each portion.