1 kg [2,2 lb] lightly saltet lamb, pork or beef
1 kg [2,2 lb] rutabaga
1 l [2 pt] water
2 teaspoons salt
¼ teaspoon pepper
1 dl [0,2 pt] whipping cream / single cream
3 tablespoons butter
 Place the meat in plenty of unsalted boiling water. Foam well and simmer to loosen meat from the bone, about 2 hours. Pork knuckle need longer cooking time, ca. 3 hours.
 Peel the rutabage and cut into slices. Peel and cut the carrots into chunks. Cook vegetables until tender in lightly salted water. Pour out the boiling water. Add the cream and butter and mash the vegetables. Season with salt and pepper.