Creamed Carrot and Rutabaga Puree
This recipe can easily be halved as it does make a large amount.
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- 2 lb
- carrots, trimmed and cut into 1/2 inch cubes
- 2 lb
- rutabaga peeled and cut into 1/2 inch cubes
- salt to add to water to boil vegetables
- 1/4 c
- unsalted butter
- 1/8 tsp
- ground red pepper
- salt and pepper to taste
- 2/3 c
- heavy whipping cream
THIS RECIPE CAN BE HALVED EASILY
Bring to a boil over medium/high heat.
Reduce heat and simmer until fork tender. (about 20 minutes)
Return it to the pot. Add butter,red pepper,salt and pepper and stir until butter has melted.
Blend in the heavy cream. Reheat, stirring constantly until warmed through.