Rutabaga
Rutabaga Soup
Posted by Carole Koch
Sauté 1 small chopped onion in 2 tablespoons butter. Add 3 cups cubed rutabaga and 1 1/2 cups stock; cook until rutabaga is very soft. Press through a sieve. Add 1/4 teaspoon celery salt, a dash of pepper, 1 teaspoon sugar and 1 1/2 cups milk. Cover; simmer 15 minutes. Add 1 cup light cream and heat. Garnish: nutmeg or bacon bits.
From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
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