Creamed Carrot and Rutabaga Puree

Deb Crane


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.


★★★★★ 2 votes

Stove Top


  • 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

How to Make Creamed Carrot and Rutabaga Puree


  1. Combine 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)
  2. Drain 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.

Printable Recipe Card

About Creamed Carrot and Rutabaga Puree

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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