Best 3 Rutabaga Purée Recipes

Welcome to the exciting world of rutabaga purée, a delectable dish that will tantalize your taste buds and leave you craving for more. This versatile vegetable, a cross between a turnip and a cabbage, is packed with a unique flavor that transforms into a smooth, velvety purée. Whether you're a seasoned chef or a beginner in the kitchen, this article will guide you through the process of crafting the perfect rutabaga purée. We'll explore various cooking techniques, including roasting, boiling, and steaming, to help you achieve the desired texture and taste.

Check out the recipes below so you can choose the best recipe for yourself!

RUTABAGA PUREE

Rutabaga Puree image

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

Ingredients

2 tablespoons unsalted butter
2 large shallots, coarsely chopped
1 large rutabaga (about 1 1/2 pounds), peeled and coarsely chopped
Coarse salt and freshly ground pepper
1/2 cup homemade or store-bought low-sodium chicken stock
1/4 teaspoon chopped fresh thyme
2 tablespoons mascarpone cheese
Thyme leaves, for garnish

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

Rutabaga Purée image

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

Ingredients

3 pounds rutabagas, peeled, cut into 1-inch cubes
3 tablespoons butter

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)

Yellow Turnip Puree (Puree de Rutabaga) image

Provided by Pierre Franey

Categories side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 2-pound rutabaga
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons butter
1/8 teaspoon freshly grated nutmeg
1/2 cup heavy cream

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:

Choose the Right Rutabaga: Select firm, smooth, and heavy rutabagas with a deep yellow or orange color. Avoid those with blemishes or bruises.
Peeling and Cutting: Use a sharp knife or vegetable peeler to remove the rutabaga's skin. Cut it into uniform pieces for even cooking.
Cooking Techniques: Rutabagas can be boiled, roasted, mashed, or fried. Boiling is the most common method, but roasting brings out their natural sweetness.
Seasoning and Flavoring: Add herbs, spices, and seasonings to enhance the flavor of rutabagas. Common choices include salt, pepper, garlic, thyme, and rosemary.
Complementary Ingredients: Pair rutabagas with other root vegetables like carrots, turnips, and parsnips. They also go well with meats, poultry, and fish.

Conclusion:

Rutabagas are versatile root vegetables that offer a unique taste and nutritional benefits. With their slightly sweet and earthy flavor, they can be incorporated into various dishes, from soups and stews to roasts and salads. These recipes provide inspiration for cooking with rutabagas, showcasing their versatility and deliciousness. Whether you prefer classic preparations or creative culinary explorations, rutabagas are sure to add a delightful touch to your meals. So, embrace the goodness of rutabagas and enjoy their culinary possibilities!