Rutabaga Puree with Balsamic Vinegar
Everyone wants the recipe once they try it!! Hope you all love it as much as we do!!
Featured Pinch Tips Video
- 4 lb
- rutabagas, peeled and cut into cubes.
- 6 Tbsp
- 2 Tbsp
- sour cream or creme fraiche
- 2 Tbsp
- balsamic vinegar
- sea salt and fresh pepper...i use kosher salt
1Place rutabagas in a pot and cover with cold water. Cook at a moderate boil until tender, 45 minutes to 1 hour.Drain well.
2Mash the rutabagas in s food processor or by hand until completely smooth. Return to the pot and stir in 1/2 the butter, the sour cream and salt and pepper to taste. Transfer to a large baking dish and bake at 400 for 20 - 30 minutes. You can make this up to 2 days ahead , cover and refrigerate. If you do this bring to room temperature and reheat covered for 35- 45 minutes.
I do this at Christmas when I have a lot going on. So easy to do and it is delicious!!!
To finish the dish, melt the remaining butter and balsamic vinegar together over low heat Drizzle over the puree and serve.
We had this at New Years dinner!!!
I didn't have sour cream on hand so I used coffee cream and it was great!!!