Quenelles of Vanilla-Scented Rutabagas and Carrot Puree
- Ready In:
- Boil the vegetables with just enough water to cover.
- Boil until fork-tender.
- Puree the vegetables in a food processor until smooth.
- Add the rest of the ingredients and blend.
- Shape between two spoons to form into a quenelle.
- Serve warm.
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