Mashed Rutabagas With Salsa Verde

Mashed Rutabaga:
1 1/2 tsp olive oil
1 medium leek, white and pale green parts chopped
4 cups trimmed, peeled and diced rutabaga (2 lb)
1 cup vegetable broth
Salsa Verde:
3 cloves garlic, peeled
1 cup tightly packed flat leaf parsley (leaves and stems)
8 pitted green olives
2 Tbs drained capers
2 Tbs lemon juice
3 Tbs olive oil

1) To make Mashed Rutabagas: Heat oil in large saucepan over medium-low heat. Add leek, and saute 5 minutes, or until softened. Stir in rutabaga, vegetable broth and 1 cup water. Partially cover pan, and braise vegetables 35 minutes, or until very tender.
2) To make Salsa Verde: Mince garlic in food processor. Add parsley, olives, capers and lemon juice, and process until finely chopped. Add oil, and process to blend. Season with salt and pepper, if desired. Transfer to bowl.
3) Transfer rutabaga mixture to food processor in batches, and blend until smooth. Season with salt and pepper, if desired. To serve, spoon portion of warm Mashed Rutabagas onto each plate and top with scant 1 Tbs Salsa Verde.

Review: Oh, yum. The mashed rutabagas were exactly as I expected. However, the salsa verde was AMAZING. I seriously want to make the salsa verde again and use it like pesto. Mmmmm. By the way, I didn't use the lemon juice. I served this as a side to some frozen Lightlife Stuffers - fake chicken stuffed with cheese and fake ham.