creamed carrot and rutabaga puree
(2 ratings)
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 dish. This recipe can easily be halved as it does make a large amount.
(2 ratings)
yield
16 -20
method
Stove Top
Ingredients For creamed carrot and rutabaga puree
-
2 lbcarrots, trimmed and cut into 1/2 inch cubes
-
2 lbrutabaga peeled and cut into 1/2 inch cubes
-
salt to add to water to boil vegetables
-
1/4 cunsalted butter
-
1/8 tspground red pepper
-
salt and pepper to taste
-
2/3 cheavy whipping cream
- THIS RECIPE CAN BE HALVED EASILY
How To Make creamed carrot and rutabaga puree
-
1Combine 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)
-
2Drain 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Creamed Carrot and Rutabaga Puree:
ADVERTISEMENT