Description
Rutabaga and carrot puree is a creamy and vibrant side dish that perfectly blends the earthy flavor of rutabaga with the natural sweetness of carrots. This delightful puree not only enhances your meal with its rich taste but also adds a splash of color to your plate. Ideal for family dinners or cozy gatherings, it’s simple to prepare and sure to impress even the pickiest eaters.
Ingredients
Scale
- 1 medium rutabaga (about 1 lb), peeled and cubed
- 2 large carrots (about 8 oz), peeled and sliced
- 2 tbsp unsalted butter
- 1/4 cup heavy cream
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp freshly ground black pepper (or to taste)
Instructions
- Peel and chop the rutabaga and carrots into uniform pieces.
- Boil in salted water over medium-high heat for 20-25 minutes until fork-tender.
- Drain vegetables and let them steam dry for 5 minutes.
- Return to pot, add butter, heavy cream, salt, and pepper.
- Blend until smooth using an immersion blender or standard blender.
- Heat gently on low until warmed through and serve hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 20mg