Kale Rutabaga Puree Recipes

RUTABAGA AND CARROT PURéE

Rutabaga and Carrot Purée image

Categories Food Processor Side Thanksgiving Vegetarian Quick & Easy Root Vegetable Carrot Fall Rutabaga Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

2 rutabagas (2 1/2 pounds total), peeled and cut into 1-inch pieces
5 carrots, cut into 1-inch pieces
3 tablespoons unsalted butter
3 tablespoons packed light brown sugar
1 teaspoon kosher salt

Steps:

Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.

RUTABAGA PURéE

Rutabaga Purée image

Categories Milk/Cream Food Processor Herb Vegetable Side Vegetarian Quick & Easy Mint Fall Rutabaga Bon Appétit

Yield Serves 8

Number Of Ingredients 5

Ingredients

4 pounds rutabagas (about 6 large), peeled, cut into 1-inch pieces
1/2 cup whipping cream
6 tablespoons (3/4 stick) butter, room temperature
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint

Steps:

Cook rutabagas in large pot of boiling salted water until very tender, about 30 minutes. Drain well. Transfer rutabagas to processor. Add cream and butter and puree until smooth. Transfer to bowl. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Rewarm over low heat, stirring often.) Mix in parsley and mint.

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