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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 medium rutabagas, peeled and chopped |
4 carrots, peeled and chopped (about 2 cups) |
1 sweet onion, peeled and quartered |
1/2 cup butter or margarine |
1 (10-ounce) can chicken broth |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Cook rutabagas in boiling water to cover in a Dutch oven over medium heat 20 minutes. Add carrots and onion; continue boiling 20 minutes or until vegetables are tender. Drain and place into food processor fitted with metal blade. Add remaining ingredients; process until smooth. Serve immediately.
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