Best Rutabaga And Carrot Purée Recipes

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.