Name: Mashed Rutabaga and Carrots
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 4 cups (1 litre) rutabaga, peeled and cubed; 4 cups (1 litre) carrots, peeled and sliced; 2 cloves garlic, finely chopped; 1/3 cup (75 ml) butter; 2 cups (500 ml) chicken broth; 1 teaspoon (5 ml) honey; Salt and pepper

Ingredients

4 cups (1 litre) rutabaga, peeled and cubed
4 cups (1 litre) carrots, peeled and sliced
2 cloves garlic, finely chopped
1/3 cup (75 ml) butter
2 cups (500 ml) chicken broth
1 teaspoon (5 ml) honey
Salt and pepper

Preparation

In a saucepan, gently cook the vegetables in the butter for about 10 minutes or until lightly browned. Season with salt and pepper.
Add the broth and bring to a boil. Cover and simmer for about 25 minutes or until the vegetables are tender. Drain and keep the broth aside.
In a food processor, purée the vegetables with the honey until smooth. Add broth, if needed. Adjust the seasoning.

Note from Ricardo

Do not confuse rutabaga with turnip. Our grandmothers also called rutabaga " Siam cabbage". It's a big round vegetable with a yellowish flesh and a purplish red marbled skin.

Mashed Rutabaga and Carrots

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note