Best 3 Rutabaga Puree Recipes
Rutabaga puree is a delicious and versatile dish that can be used in many different ways. It is a great side dish, and it can also be used as a dip, spread, or sauce. Rutabaga puree is also a good way to get your daily dose of vitamins and minerals. Rutabagas are a good source of vitamin C, potassium, and fiber. They are also low in calories and fat. In this article, we will introduce you to some of the best recipes for making rutabaga puree. We will also provide you with some tips on how to cook rutabagas and how to store rutabaga puree.
Check out the recipes below so you can choose the best recipe for yourself!
RUTABAGA PUREE
A cross between a turnip and a wild cabbage, rutabaga has a distinctly sharp taste. This puree calls for a touch of mascarpone, which mellows the root vegetable's bold flavor. If making the semifreddo, buy a small container of mascarpone and save the rest for dessert.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Yield Makes 2 1/2 cups
Number Of Ingredients 8
Steps:
- Melt butter in a small saucepan over medium heat. Cookshallots and rutabaga, stirring often, until both begin tosoften, about 10 minutes. Season with 1 teaspoon salt. Addstock and thyme. Cover, and bring to a boil. Reduce heatto medium-low, and simmer until tender, 20 to 25 minutes.
- Puree vegetable mixture with mascarpone in a foodprocessor until smooth. Season with pepper. Reheat if needed. Garnish with thyme.
RUTABAGA PURéE
Categories Food Processor Side Thanksgiving Vegetarian Quick & Easy Fall Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 2
Steps:
- Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to processor; puree until smooth. Return to pot. Stir over medium heat until any excess liquid evaporates. Add butter; stir until melted. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium heat, stirring often.)
YELLOW TURNIP PUREE (PUREE DE RUTABAGA)
Steps:
- Peel the rutabaga carefully. Cut it into one-inch cubes. There should be about eight cups. Put the cubes in a saucepan or kettle and add water to cover and salt to taste. Bring to a boil and cover. Cook 15 minutes or until tender.
- Drain and put the cubes into the container of a food processor. Add salt, pepper, butter and nutmeg. Start processing while gradually adding the cream.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 615 milligrams, Sugar 9 grams, TransFat 0 grams
Tips:
- To save time, use a food processor or blender to puree the rutabaga.
- If you don't have heavy cream, you can use milk or even water.
- Add a little bit of grated Parmesan cheese or crumbled bacon for extra flavor.
- If you want a smoother puree, strain it through a fine-mesh sieve before serving.
- Rutabaga puree can be served as a side dish or used as a base for soups and stews.
Conclusion:
Rutabaga puree is a delicious and versatile dish that can be enjoyed in many different ways. It's a great way to use up leftover rutabagas, and it's also a good source of vitamins and minerals. So next time you're looking for a healthy and flavorful side dish, give rutabaga puree a try. You won't be disappointed!
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