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.
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.
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.
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 - 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
- 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.
- Remove vegetables from heat and drain.
- Add drained vegetables to a food processor along with butter, brown sugar, salt and cayenne. Process until mixture is very smooth.
- Serve immediately.
Notes
Puree keeps well, covered in the refrigerator, for up to 3 days.
Hmm looks interesting I haven’t had that before 🙂
Have a sweettastic week 🙂
stevebethere recently posted…WW On A Tuesday – Order Update
Thanks Steve!
Joy recently posted…Rutabaga and Carrot Puree
What a delicious looking dish! Perfect for this time of year!
Thanks so much Vicky & Ruth!
I’ve never even had rutabaga, can you believe it? I’ll have to give this a try!
Katie @ Recipe for Perfection recently posted…Eggnog Rice Pudding
What a wonderful side dish or light lunch!
It’s hard to find great rutabaga recipes. This looks delicious!!! Thank you 🙂
Two of my favorite winter veggies all in one place. I’m definitely giving this a try, and soon
Jerry recently posted…Pumpkin Spice Crunch Empanada Cookies
I love the idea of pairing rutabaga and carrots and it’s so pretty too.
Joanie@ZagLeft recently posted…Skillet Crustless Pumpkin Pie With Streusel Topping
This sounds delicious. I’m not sure I’ve ever tried a rutabaga before. This sounds like a great excuse to try one!
Jessica recently posted…How Apple and Eve Made a Happy Little Cave Kid
I admit I have never had a rutabaga before. But this would give me a reason to try one.
Karen recently posted…Are You Waiting for the White Coat Cure?
I love the idea of sweet and spicy plus changing from classic potatoes is great!
Katerina recently posted…Calzone with Feta Spread and Tomato
It has been years and years since I ate “Swedes” Our family liked them. I’ve never thought of combining them with carrots, but it is a clever idea.
Marjie@HomeAgainJiggetyjig.com/wp recently posted…NO COMPLAINT NOVEMBER – Ministering Grace Unto the Hearers
This is a great recipe for this time of year. It would be a great substitute for mashed sweet potatoes.
Nicky recently posted…#1 Reason Why You Should Use Organic Personal Care Products – Enter the Natracare Go Natural Giveaway
I’ve totally missed the rutabaga boat! I don’t think I’ve every eaten it! Thanks for a great recipe to try!
Sandra recently posted…Cranberry Jalapeno Salsa Appetizer
I really need to get on the rutabaga band wagon. This will get me started.
KC the Kitchen Chopper recently posted…Pumpkin, Black Rice, Turkey Crock Chopped “Chili”
I love pureed vegetables like this, such a great healthy side dish.
ilka@ilkasblog recently posted…Holiday Painted Flower Pot & Bird House
That looks like a great side dish for the holidays!!
Neli @ Delicious Meets Healthy recently posted…Cornbread and Sausage Stuffing (Gluten Free, Grain Free)
I love this – a great side dish and healthier than mash potato (though I love that too in moderation…!!)
nazima recently posted…Potato and Vegetable Masala Dosa Recipe
I love finding new recipes for vegetables that we don’t usually eat. I think I would really enjoy this.
I have never tried rutabaga before. I am not sure that I have ever seen one, either. I think I have to change this!
I had no idea what a rutabaga was, until I googled it and discovered it also goes by the name swede or turnip 🙂 This looks like a delicious side dish with roast meat.
Razena | Tantalisemytastebuds.com recently posted…Crayfish salad with avocado, red cabbage and cucumber
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
lovely twist to traditional potatoes, which i love too. also the addition to carrot sounds delicious!
dixya @ food, pleasure, and health recently posted…Butternut Squash Soup with Gochujang
I’ve never heard of Rutabaga but the recipe looks so yummm. Love pureed carrot with other vegetables.
Rutabaga is on my to-try list. your recipe sounds like the perfect way to start!
I’m crazy about rutabagas! I love how you prepared them with brown sugar and cayenne. I’m going to have to give this one a try this holiday season!
Rachel @ Simple Seasonal recently posted…Cranberry Stuffing Turkey Cutlets
Mmm, love this puree. My mother makes it regular as swedes are a firm favourite with her. She’s making Christmas dinner this year, so I expect it will be on the table then.
Choclette recently posted…Henk’s Chocolate Nut Cakes
What an interesting combination — I’ve never tried it and I think it’s about time I did 🙂 You’re right — the color is beautiful.
Thank you for your recipe. I had no idea one could enjoy rutabaga this way.
Sharon @Nut Free Wok recently posted…Videri Chocolate Factory Review: Nut Free Gourmet Chocolate
The flavors in this sound so good and I bet it smells fantastic while it’s cooking
christine recently posted…Double Chocolate Chip Cheesecake Bars
Fabulous for a holiday side dish and such a pretty color!
linda spiker recently posted…Salmon Salad with Basil Vinaigrette
Good Afternoon Joy, Gosh, I have never heard of rutabago… I am going to have to look up this vegetable to see what it is..
This recipe looks lovely and once I discover what rutabago is…. I will be adding this to my menu.
Best Wishes
Daphne
Daphne recently posted…CHRISTMAS IS JUST AROUND THE CORNER ~ IT’S TIME FOR MY CHRISTMAS PUDDING RECIPE
I love how healthy and delicious this sounds.
The Food Hunter recently posted…Snowmen White Cake Cupcakes with Buttercream Frosting