Carrot & Rutabaga Puree

Katherine Heigl's Mom
Servings: 16 - 20
30 to 60 min

Carrots and rutabaga make for a side dish that'll have you saying...what mashed potatoes?!?

  • Ingredients
  • step-by-step directions
Carrot & Rutabaga Puree
  • Add carrots and rutabaga to a large sauce pot over medium high heat. Pour in cold water just to cover and season with a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
  • Drain and then add to a food processor and puree until smooth.
  • Return the puree to the sauce pot and over low heat add the butter, cayenne, salt and pepper. Stir until the butter has melted and then add in the cream.
  • Serve warm.
rate this recipe

Latest Recipes