Carrot and Rutabaga Puree
"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."
photo by Bay Laurel
- Ready In:
- 1hr
- Ingredients:
- 5
- Serves:
-
6
ingredients
directions
- In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender.
- Drain and mash by hand or in a food processor until coarse.
- Blend in butter, a pinch of sugar and salt and pepper to taste.
- Serve warm.
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Reviews
-
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! -
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!! -
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!
RECIPE SUBMITTED BY
My husband and I live on the west coast of Florida and have 3 adult children. I am a Licensed Mental Health Counselor, energy healer and yoga instructor.
My mother was a huge influence in my interest in cooking. She was a phenomenal cook as was her mother. That side of the family is Hungarian and I have fond memories of eating Chicken Paprikas and other wonderful Hungarian foods. My father's side of the family is Russian and his mother was a champion soup maker and exercised great creativity in the kitchen. All of my children enjoy cooking and it is nice to see the tradition passed down.
