Originally a cross between a cabbage and turnip, the humble rutabaga is silky and elegant pureed with cream in this simple, yet addictive recipe. I often wonder why I only make them for Thanksgiving? They definitely taste like a special occasion.
- 2 pounds of rutabagas
- 1/2 cup milk
- 1/2 cup cream
- 4 ounces butter
- kosher salt
- freshly ground black pepper or white pepper
- Peel the rutabagas — save the peels for stock, if they are unwaxed, they have tons of flavor— and chop them into chunks or slices.
- Place rutabagas in a medium saucepan and cover with cold water and 1 teaspoon of salt. Bring to a boil and cook over medium heat until the rutabagas are tender, about 30 minutes. Drain.
- In the food processor, fitted with the steel knife, puree the rutabagas with the milk, cream and butter. Season with salt and pepper to taste.
Yield: Six servings
You can use a blender or a hand blender to puree them. They are also lovely mashed, but they lose a bit of the sensuousness when they are a littl chunky.