Recipes / Rutabaga

Rutabaga & Carrot Puree

This dish is suitable for freezing. Make it now and save for Thanksgiving dinner!

2 rutabagas peeled, cut into 1-inch pieces
5 carrots cut in 1-inch pieces
3 tablespoons unsalted butter
3 tablespoons packed light brown sugar
1 teaspoon kosher salt
2-3 tablespoons heavy cream, optional
1/8-1/4 teaspoon nutmeg, optional

Cook vegetables in boiling salted water to cover by 1-inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and puree with butter, brown sugar, and salt until very smooth. If necessary, transfer puree back to pot for reheating.

Serves 8.

Adapted from fooddownunder.com.

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