Creamed Winter Vegetables

1 medium onion, chopped
2 tablespoons olive oil
4 parsnips, pared and chopped
1 large rutabaga, pared and cut into 1/2" cubes
1/2 pound greens, chopped
1/2 teaspoon salt, or to taste
freshly ground black pepper, to taste
3/4 cup sour cream (non-fat works fine)

In a medium skillet, heat the olive oil over medium heat. Add the onions and cook just until the onions begin to brown. Turn the heat to low and add the parsnips. Cover and stir every so often. Check the vegetables to make sure they don't burn. Cook for five minutes or so.

Put the rutabaga cubes in a saucepan with a lid, Add enough water (a cup or so) to simmer the rutabaga. Turn the heat to medium high until the water boils, then turn to medium low so that the water continues to simmer. Add the onions and parsnips. Simmer for about fifteen minutes. Occasionally, check the liquid so that the vegetables don't stick or burn on the saucepan. Add the greens (beet, spinach, chard, mustard), and continue cooking for another five minutes.

Taste the vegetable for doneness. The rutabaga should not be crunchy, but have a dry, waxy texture. If necessary continue cooking for a few more minutes. Remove the pan from the stove. Mash the vegetables, and add the salt and pepper. Stir in the sour cream, and serve.

This recipe yields about four servings. It's a wonderful winter recipe. I use non-fat sour cream, and it tastes very good. I suppose you could use butter rather than olive oil. Whatever helps you eat your vegetables.