Quenelles of Vanilla-Scented Rutabagas and Carrot Puree

this is a great side side to pork tenderloin or chicken. The flavor is amazing.

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• 5  rutabagas, peeled and cut into large chunks
• 6  carrots, peeled and cut into large chunks
•  salted boiling water
• 1⁄2 cup unsalted butter, cut into pieces
•  white pepper
• 1  vanilla bean, seeds of

Directions

1. Boil the vegetables with just enough water to cover.
2. Boil until fork-tender.
3. Puree the vegetables in a food processor until smooth.
4. Add the rest of the ingredients and blend.
5. Shape between two spoons to form into a quenelle.
6. Serve warm.