Ingredients

  • ⅝ kilogram rutabaga peel, cut 1" chunks
  • 300 grams carrots peel, cut 1" chunks
  • 20 grams butter, unsalted
  • ½ teaspoon salt

Directions

1. Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes.
2. Transfer vegetables with a slotted spoon to a food processor and purée with butter and salt until very smooth. If necessary, transfer purée back to pot and reheat.
3. Purée keeps, covered and chilled, 3 days.

Notes
Notes:Original servings 8.
Serving Ideas:Original makes 8 servings.

Suggested Wine:Rescale servings from 4 back to 8.


Categories
Dishes, Side
Keywords
Side Dishes
MacGourmet downloadRutabaga and Carrot Purée. To import, drag image to your MacGourmet recipe box.