Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Carrot and Rutabaga Puree Recipe
    Lost? Site Map

    Carrot and Rutabaga Puree

    Carrot and Rutabaga Puree. Photo by Bay Laurel

    1/1 Photo of Carrot and Rutabaga Puree

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Barbara's cooking again's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 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


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

    Ratings & Reviews:

    • on March 16, 2010


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2009


      Super tastey and super easy! Loved by the whole family-21 months to 30 years. We didn't have exactly enough carrots so I just used whatever I had and it turned out great! Thanks!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2009


      This was a very easy tastey twist on my regular plain mashed rutabaga. I left mine a little chunky since that's how we all like them. But the combo worked and blended very well! I'll do this again!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Carrot and Rutabaga Puree

    Serving Size: 1 (175 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 142.6
    Calories from Fat 56
    Total Fat 6.2 g
    Saturated Fat 3.7 g
    Cholesterol 15.2 mg
    Sodium 160.6 mg
    Total Carbohydrate 21.1 g
    Dietary Fiber 5.6 g
    Sugars 11.4 g
    Protein 2.4 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes