creamed carrot and rutabaga puree
Bon a Petit Magazine had this recipe years and years ago. I had forgotten all about it until Bea posted a rutabaga recipe and it reminded me of this one. This version is creamy, and a great blend of flavors with the sweetness of the carrot complimenting the rutabaga flavor. Simple and something different to try for a side dish. This recipe can easily be halved as it does make a large amount.
prep time
cook time
method
Stove Top
yield
16-20 serving(s)
Ingredients
- 2 pounds carrots, trimmed and cut into 1/2 inch cubes
- 2 pounds rutabaga peeled and cut into 1/2 inch cubes
- - salt to add to water to boil vegetables
- 1/4 cup unsalted butter
- 1/8 teaspoon ground red pepper
- - salt and pepper to taste
- 2/3 cup heavy whipping cream
- THIS RECIPE CAN BE HALVED EASILY
How To Make creamed carrot and rutabaga puree
-
Step 1Combine carrot and rutabaga cubes in a large pan with cold water to cover and a dash of salt. Bring to a boil over medium/high heat. Reduce heat and simmer until fork tender. (about 20 minutes)
-
Step 2Drain well. Put through a ricer or food mill. (can use the Kitchen Aid or even a food processor if you want it very smooth) ) 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Side Casseroles
Tag:
#Quick & Easy
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#Carrot
Keyword:
#Cream
Keyword:
#Rutabaga
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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