CREAMED CARROT AND RUTABAGA PUREE

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Creamed Carrot and Rutabaga Puree image

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...

Provided by Deb Crane

Categories     Side Casseroles

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.

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