-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