Best Creamed Carrot And Rutabaga Puree Recipes

Carrot and Rutabaga Puree image

Provided by Barbaras cooking ag

Categories Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 5

2 lbs carrots, peeled and cut into 1 inch pieces
1 lb rutabaga, peeled and cut into 1 inch pieces
3 tablespoons softened butter
1 pinch sugar
salt and pepper

Steps:

In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender.
Drain and mash by hand or in a food processor until coarse.
Blend in butter, a pinch of sugar and salt and pepper to taste.
Serve warm.

Nutrition Facts : Calories 142.6, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 160.7, Carbohydrate 21.1, Fiber 5.6, Sugar 11.4, Protein 2.5

Carrots and Rutabaga Mash image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

1 pound peeled and chopped carrots
1 pound peeled and chopped rutabaga
1/2 stick, 4 tablespoons, butter
Salt
Freshly ground black pepper
2 tablespoons freshly chopped Italian flat-leaf parsley, for garnish

Steps:

Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.

Rutabaga and Carrot Purée image

Yield Makes 8 servings

Number Of Ingredients 5

2 rutabagas (2 1/2 pounds total), peeled and cut into 1-inch pieces
5 carrots, cut into 1-inch pieces
3 tablespoons unsalted butter
3 tablespoons packed light brown sugar
1 teaspoon kosher salt

Steps:

Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.

Creamed Carrot and Rutabaga Puree image

Provided by Deb Crane

Number Of Ingredients 8

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

Steps:

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.