Carrot and Rutabaga Puree

READY IN: 1hr
Recipe by Barbara's cooking again

This is one of my daughter's favorite foods. Carrot and rutabaga really complement each other's flavors. If I double this, I try to buy small rutabagas because they are easier to cut into chunks. I have had this recipe for many years and I believe it came from either Gourmet or Bon Appetit. I am just guessing on the preparation time.

Top Review by Bay Laurel

I love this. It was the first time I had even tried rutabaga and I am SOLD.I did add a little heavy cream for an extra creamy texture since I didn't use a food processor. I will make this again. Thanks for sharing Barbara!

Ingredients Nutrition

  • 2 lbs carrots, peeled and cut into 1 inch pieces
  • 1 lb rutabaga, peeled and cut into 1 inch pieces
  • 3 tablespoons softened butter
  • 1 pinch sugar
  • salt and pepper

Directions

  1. In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender.
  2. Drain and mash by hand or in a food processor until coarse.
  3. Blend in butter, a pinch of sugar and salt and pepper to taste.
  4. Serve warm.

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