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Recipe for Rutabaga and Potato Purée | Almanac.com

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Rutabaga and Potato Purée

Photo Credit
BearFotos/Shutterstock
The Editors
Yield
Serves 8
Category
Vegetables
Course
Side Dishes
Preparation Method
Cook
Sources
Vegetable Cookbook
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Our Rutabaga and Potato Purée is a light mashed side dish, sweetened with honey. It’s a perfect partner for a roast turkey or roast beef dinner. 

Ingredients
1-1/2 pounds rutabaga, peeled and cut into chunks
1-1/2 pounds mealy potatoes, peeled and cut into chunks
1/3 cup medium or whipping cream
4 tablespoons butter
3 tablespoons honey
1 tablespoon minced fresh ginger
Salt and freshly ground black pepper
Instructions

1. Place the rutabaga in a steam basket and cook over boiling water for 15 minutes. Add the potatoes and continue steaming for an additional 15 to 20 minutes or until both vegetables are tender. Force through a food mill to purée and set aside.

2. In a wide saucepan, combine the cream, butter, and honey and heat until the butter is melted. Whisk to blend thoroughly. Stir in the ginger.

3. Gradually add the rutabaga and potato purée, beating with a wooden spoon over medium heat. When light and fluffy, season with salt and pepper and transfer to a serving dish.

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The Almanac Chefs

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