Rutabaga and Carrot Puree

Rutabaga and Carrot Puree – a creamy, delicious side dish, with a touch of sweetness and a subtle spicy kick, a great addition to your holiday table or dinner anytime.

Rutabaga and Carrot Puree

This past weekend, I was in possession of a some rutabagas from my neighbors’ garden, and decided to make a puree. I love vegetable purees, they are so easy to make and they go well with a variety of entrees.

There are so many wonderful combinations of vegetables that can go together in a puree, and this delicious Rutabaga and Carrot Puree is a new favorite.


Rutabaga and Carrot Puree

Rutabagas, called swedes in other parts of the world, are a root vegetable, and an excellent source of vitamin C, potassium and magnesium. Rutabagas have a nutty, slightly sweet flavor, they can also be a tad bitter, so I decided to pair them with carrots in this puree.

The sweet carrots complement the rutabaga nicely, I also added some brown sugar for additional sweetness and a pinch of cayenne for a subtle bit of spice.

Rutabaga and Carrot Puree

We enjoyed this Rutabaga and Carrot Puree along with rotisserie chicken that we made on our grill, for dinner this past weekend. This delicious puree would be a great side dish for a variety of entrees.

This pretty orange Rutabaga and Carrot Puree can be made ahead of time, keeps well in the refrigerator and would be a wonderful addition to your holiday table.

Do you have a favorite rutabaga or swede recipe? Please let me know in the comments below!

Rutabaga and Carrot Puree

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 servings

Rutabaga and Carrot Puree

Rutabaga and Carrot Puree - a creamy, delicious side dish, with a touch of sweetness and a subtle spicy kick, a great addition to your holiday table or dinner anytime.

Ingredients

  • 2 rutabagas (also known as swedes), about 2 ½ lbs, peeled and cut into 1-inch pieces
  • 5 carrots, about 1 lb, peeled and cut in to 1-inch pieces
  • 3 tablespoons butter
  • 3 tablespoons brown sugar, packed
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne (optional)

Instructions

  1. Add rutabaga and carrots to a large pot. Fill pot with water until vegetables are covered by one inch. Salt the water and bring to a boil over high heat. Once boiling, reduce the heat and simmer until vegetables are tender, about 30 minutes.
  2. Remove vegetables from heat and drain.
  3. Add drained vegetables to a food processor along with butter, brown sugar, salt and cayenne. Process until mixture is very smooth.
  4. Serve immediately.

Notes

Puree keeps well, covered in the refrigerator, for up to 3 days.

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Rutabaga and Carrot Puree - a creamy, delicious side dish, with a touch of sweetness and a subtle spicy kick, a great addition to your holiday table or dinner anytime.

35 comments

  1. Donna says:

    You know what, I have never actually cooked with Rutabaga! I am sure it is delicious though, I will have to seek some out. This sounds fantastic, great way to get in some extra veg

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