| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 pounds rutabaga (about 1 large rutabaga), peeled and roughly chopped
- Kosher salt and freshly ground black pepper
- 1 cup chicken stock
- 4 tablespoons (1/2 stick) unsalted butter
Instructions
- Put the chopped rutabaga in a pot, cover with water and add a pinch of salt. Bring to a simmer and simmer until soft, about 30 minutes; drain.
- Meanwhile, put the chicken stock and butter in a medium pot and heat over medium heat until warmed through.
- Transfer the rutabaga and warm stock mixture to a food processor and puree (or use an immersion blender). Season with salt and pepper.
Nutrition Facts
| Calories | 115 |
| Total Fat | 6 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 15 milligrams |
| Sodium | 167 milligrams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 4 grams |
| Protein | 2 grams |
| Sugar | 8 grams |
Reviews
A few notes that might help some people:
– To shorten time: after cutting up micro wave on potato setting for about 4-5 minutes.
– To reduce bitterness – peel/cut up a few small white potatoes and boil with rutabaga, the potato ph fixes the issue. Mash them all up together.
– To shorten time: after cutting up micro wave on potato setting for about 4-5 minutes.
– To reduce bitterness – peel/cut up a few small white potatoes and boil with rutabaga, the potato ph fixes the issue. Mash them all up together.
This was delicious and easy. I added some carrots (a la) Robert Irvine’s recipe, because I didn’t have enough rutabaga. Buzzed it in the blender. It was a hit with the family.
Not my Mama’s rutabagas! Absolutely delicious! I will experiment with using less chicken stock to make the texture firmer and less butter to reduce the fat content, but I will be making this dish again!