Mashed potatoes with rutabaga and lemon

Ingredients:

• 1 kg rutabaga (yellow turnip), peeled and cut into 5 cm pieces.
• 1 kg potatoes, peeled and cut into 4 pieces
• 175 g of butter at room temperature
• 1.5 cups light cream, warm
• 1 tbsp. l. olive oil
• 1.5 tbsp grated lemon zest
• 8 green onions, chopped, plus extra whole stems for serving
• 1/3 cup finely chopped parsley
• 1.5 cups fresh bread crumbs

Preparation:

1. Place the rutabaga and potatoes in a large saucepan, cover with cold, well-salted water, and bring to a boil over medium-high heat. Reduce heat and simmer until the vegetables are tender, about 30 minutes.
2. Drain the water and place the pan with the vegetables over low heat. Stir in 8 tablespoons of butter. Mash the vegetables with a potato masher, press through a sieve, or press through a potato masher until smooth, adding warm cream and 2 teaspoons of salt. Keep warm while you prepare the breadcrumbs.
3. In a large skillet over medium-high heat, melt the remaining 4 tablespoons (60 g) butter with the olive oil. Add the lemon zest and green onions. Add 1/2 teaspoon salt and cook, stirring, until fragrant, about 2 minutes. Add the parsley and bread crumbs and cook over medium heat, stirring until evenly browned, for another 3 to 4 minutes (if the bread crumbs are burning too quickly, reduce the heat).
4. To serve, transfer the puree to a large shallow dish and sprinkle with breadcrumbs. Garnish with chopped green onions (to make green onion curls, thinly slice them and place them in ice water).