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.
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Kristen Cobb
c_kristen@hotmail.comThis puree was a bit too sweet for my taste. I think I would have preferred it with less sugar.
Emma Idk
eidk3@gmail.comThis was a great recipe! The puree was delicious and it was really easy to make. I'll definitely be making this again.
Nicholas Noel
nicholas.n@yahoo.comI've made this puree several times now and it's always a hit. It's so creamy and flavorful, and it's the perfect comfort food on a cold night.
Phoebe Lee
p_lee@gmail.comThis recipe was easy to follow and the puree turned out great! I served it with roasted chicken and it was a perfect side dish.
Sythicus
sythicus@hotmail.frThe puree was a bit too thick for my liking. I had to add some extra milk to thin it out.
Ibad Gulfraz
g-i5@gmail.comThis puree was a bit bland for my taste. I think it could have used a bit more salt and pepper, or maybe some herbs or spices.
Brock Borst
brock26@gmail.comI was a bit skeptical about this recipe, but I'm glad I gave it a try. The puree was surprisingly delicious! The rutabagas had a sweet and earthy flavor that paired well with the spices. I'll definitely be making this again.
Rsahiba
rsahiba37@aol.comThis was a great way to use up some leftover rutabagas. The puree was simple to make and had a nice, mild flavor. I added a bit of salt and pepper to taste, and it was perfect.
Abcde Zyx
abcde@hotmail.frI've never cooked with rutabagas before, but this recipe made it easy and delicious. The puree was smooth and creamy, and the flavors were perfectly balanced. I'll definitely be making this again!
Jessica Jackson
jackson@yahoo.comThis rutabaga puree was a hit! The sweetness of the rutabagas really shone through, and the addition of the nutmeg and cinnamon gave it a warm, comforting flavor. I served it as a side dish with roasted chicken, and it was the perfect accompaniment.