Rutabaga Purée with Cardamom and Thyme |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Related to the turnip, rutabagas are slightly sweet, and their flesh has an orangey hue. Ingredients:
6 pounds rutabagas, peeled, cut into 1-inch cubes |
1 teaspoon coarse kosher salt |
24 whole green cardamom pods |
1/2 cup créme fraîche |
1 tablespoon chopped fresh thyme |
freshly ground white pepper |
Directions:
1. Place rutabagas in large pot with enough cold water to cover by 1 inch. Add salt and cardamom pods; bring to boil. Reduce heat, cover partially, and simmer until rutabagas are tender, about 25 minutes.
2. Drain rutabagas; discard cardamom. Working in batches, puree rutabagas in processor. Return puree to pot. Cook over medium heat until dry, stirring, about 5 minutes. Mix in créme fraîche and thyme. Season with salt and white pepper.
3. DO AHEAD: Can be made 1 day ahead. Spread puree in buttered baking dish. Cover; chill. Reheat in 350°F oven until heated through, about 25 minutes.
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