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!