Carrot and Rutabaga Puree |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
2 lbs carrots, peeled and cut into 1 inch pieces |
1 lb rutabaga, peeled and cut into 1 inch pieces |
3 tablespoons softened butter |
1 pinch sugar |
salt and pepper |
Directions:
1. In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender.
2. Drain and mash by hand or in a food processor until coarse.
3. Blend in butter, a pinch of sugar and salt and pepper to taste.
4. Serve warm.
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