Quenelles Of Vanilla Scented Rutabagas And Carrot Puree Recipes

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CARROT AND RUTABAGA PUREE



Carrot and Rutabaga Puree image

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.

Provided by Barbaras cooking ag

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 5

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

Steps:

  • In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender.
  • Drain and mash by hand or in a food processor until coarse.
  • Blend in butter, a pinch of sugar and salt and pepper to taste.
  • Serve warm.

Nutrition Facts : Calories 142.6, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 160.7, Carbohydrate 21.1, Fiber 5.6, Sugar 11.4, Protein 2.5

QUENELLES OF VANILLA-SCENTED RUTABAGAS AND CARROT PUREE



Quenelles of Vanilla-Scented Rutabagas and Carrot Puree image

Make and share this Quenelles of Vanilla-Scented Rutabagas and Carrot Puree recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 6

5 rutabagas, peeled and cut into large chunks
6 carrots, peeled and cut into large chunks
salted boiling water
1/2 cup unsalted butter, cut into pieces
white pepper
1 vanilla bean, seeds of

Steps:

  • Boil the vegetables with just enough water to cover.
  • Boil until fork-tender.
  • Puree the vegetables in a food processor until smooth.
  • Add the rest of the ingredients and blend.
  • Shape between two spoons to form into a quenelle.
  • Serve warm.

Nutrition Facts : Calories 207.3, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 81.4, Carbohydrate 24, Fiber 7.3, Sugar 15.7, Protein 3.4

CARROTS AND RUTABAGA MASH



Carrots and Rutabaga Mash image

My mother does a lovely job on this mash and it is to this day one of my favorite dishes.

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

1 pound peeled and chopped carrots
1 pound peeled and chopped rutabaga
1/2 stick, 4 tablespoons, butter
Salt
Freshly ground black pepper
2 tablespoons freshly chopped Italian flat-leaf parsley, for garnish

Steps:

  • Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.

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

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.

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