QUENELLES OF VANILLA-SCENTED RUTABAGAS AND CARROT PUREE

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Quenelles of Vanilla-Scented Rutabagas and Carrot Puree image

Make and share this Quenelles of Vanilla-Scented Rutabagas and Carrot Puree recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 6

5 rutabagas, peeled and cut into large chunks
6 carrots, peeled and cut into large chunks
salted boiling water
1/2 cup unsalted butter, cut into pieces
white pepper
1 vanilla bean, seeds of

Steps:

  • Boil the vegetables with just enough water to cover.
  • Boil until fork-tender.
  • Puree the vegetables in a food processor until smooth.
  • Add the rest of the ingredients and blend.
  • Shape between two spoons to form into a quenelle.
  • Serve warm.

Nutrition Facts : Calories 207.3, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 81.4, Carbohydrate 24, Fiber 7.3, Sugar 15.7, Protein 3.4

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