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Prep Time: 0 Minutes Cook Time: 260 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Great for Thanksgiving or Christmas Holiday-it's says Ingredients:
1 pound rutabaga |
2 carrots, peeled and cut into 2-inch lengths |
1 small onion, thinly sliced |
1 tablespoon light brown sugar |
1/2 teaspoon ground ginger |
1/4 teaspoon ground mace |
pinch of cayenne pepper |
salt to taste |
2 tablespoons unsalted butter |
1 cup chicken or vegetable broth |
Directions:
1. Preheat oven to 350 F.
2. Peel rutabaga and cut into small chunks.
3. Combine rutabaga, carrots and onion in a heat proof casserole. Sprinkle with brown sugar, ginger, mace, cayenne, and salt. Dot with the butter and pour the broth over the vegetables. Cover and bake in preheated 350 F oven for 2 1/2 hours.
4. Working in batches, puree vegetables with their liquid in a food processor or blender. Puree until light, but don't let it liquefy. You want a little texture here. Serve immediately, or, if making ahead, reheat, covered, in a 350 F oven for 15 to 20 minutes.
5. Serves: 4 to 6 as side dish
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