-Peel 1 rutabaga and then cut into 1 inch chunks.

-Place rutabagas in large pot with enough cold water to cover by 1 inch.

-Add ¼ tsp sea salt and 8 whole cardamom pods and bring to a boil.

-Reduce heat, cover partially, and simmer until rutabagas are tender, about 25 minutes.

-Drain rutabagas; discard cardamom.

-Working in batches, puree rutabagas in processor.

-Return puree to pot.

-Cook over medium heat until dry, stirring, about 5 minutes.

-Mix in the following:

¼ cup crème fraîche

1 TBS fresh thyme or ½ tsp dried thyme

a pinch of white pepper

sea salt to taste

-Serve warm.