Carrot And Rutabaga Puree Recipes

Steps:

• Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.

Steps:

• Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.

Steps:

• In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender.
• Drain and mash by hand or in a food processor until coarse.
• Blend in butter, a pinch of sugar and salt and pepper to taste.
• Serve warm.

Steps:

• Preheat oven to 350 degrees. Peel carrots and cut into 1/2-inch slices. Place in an oven-proof saucepan, cover and bake until tender, about 15 minutes.
• Meanwhile, in a small bowl combine the yogurt, garlic, juice from 1/2 of the lemon, nutmeg, and salt and pepper to taste. Puree the carrots in a blender or food processor until smooth, adding the remaining lemon juice and olive oil. Season with salt to taste.
• Spoon the carrot puree into a serving dish, and top with the yogurt sauce. Garnish with the fresh mint.

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.

Steps:

• Combine carrots, rutabaga, onion, chicken stock, 3 tablespoons butter, brown sugar, and nutmeg in a large saucepan; bring to a boil. Reduce heat, partially cover saucepan with a lid, and simmer, stirring occasionally, until vegetables are very tender, about 45 minutes.
• Transfer vegetables using a slotted spoon to a food processor or blender. Continue to cook remaining broth mixture in saucepan over high heat, stirring constantly, until liquid reduced to about 1 tablespoon, 2 to 3 minutes. Add reduced broth mixture to vegetables in food processor; blend until very smooth. Transfer mixture to a bowl and cool to room temperature.
• Stir eggs, flour, baking powder, salt, and pepper into pureed vegetable mixture until evenly combined; spoon into a buttered 6-cup casserole or souffle dish.
• Melt remaining 1 tablespoon butter in a saucepan over low heat; stir in pecans until fragrant and coated, 1 to 2 minutes. Spread buttered pecans around the edge the vegetable mixture, creating a border. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
• Bring vegetable mixture to room temperature, about 30 minutes before baking.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish.
• Bake in the preheated oven until puffed, set in the middle, and golden brown, about 30 minutes.

Steps:

• Place rutabagas in large pot with enough cold water to cover by 1 inch. Add salt and cardamom pods; bring to boil. Reduce heat, cover partially, and simmer until rutabagas are tender, about 25 minutes.
• Drain rutabagas; discard cardamom. Working in batches, puree rutabagas in processor. Return puree to pot. Cook over medium heat until dry, stirring, about 5 minutes. Mix in créme fraîche and thyme. Season with salt and white pepper.
• DO AHEAD: Can be made 1 day ahead. Spread puree in buttered baking dish. Cover; chill. Reheat in 350°F oven until heated through, about 25 minutes.

Steps:

• Adjust oven rack to bottom position. Preheat oven to 450 degrees F (230 degrees C). Grease a large roasting pan with olive oil.
• Toss potatoes, rutabaga, carrots, red onion, and white onion in a large mixing bowl. Add 1/4 cup olive oil and toss to evenly coat vegetables. Mix in lemon juice and garlic. Add Italian seasoning, lemon pepper, and sea salt; toss to thoroughly distribute ingredients. Transfer vegetable mixture to the prepared roasting pan.
• Roast in preheated oven until rutabaga is easily pierced with a fork and bright yellow or orange, about 45 minutes.

Steps:

• Peel the rutabaga and cut it in thin slices.
• Put it in a large pot with plenty of water and bring it to a boil.
• Meanwhile, peel the carrots and cut them in thick slices.
• When the rutabaga has been cooking for about 10 minutes, add the carrots.
• Meanwhile, peel the potatoes, and cut them into large chunks.
• When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes.
• When all the vegetables are tender, drain them and mash them with the butter, salt and pepper.
• These are delicious mashed somewhat coarsely and served as-is.
• You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.