Rutabaga And Carrot Purée Food

CREAMED CARROT AND RUTABAGA PUREE

Steps:

• 1. Combine carrot and rutabaga cubes in a large pan with cold water to cover and a dash of salt. Bring to a boil over medium/high heat. Reduce heat and simmer until fork tender. (about 20 minutes)
• 2. Drain well. Put through a ricer or food mill. (can use the Kitchen Aid or even a food processor if you want it very smooth) ) Return it to the pot. Add butter,red pepper,salt and pepper and stir until butter has melted. Blend in the heavy cream. Reheat, stirring constantly until warmed through.

RUTABAGA AND CARROT PURéE

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.

RUTABAGA PUREE

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.

CLAPSHOT (POTATOES, CARROTS & RUTABAGA)

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.

CARROT AND SWEDISH RUTABAGA PUREE

Steps:

• GETTING READY 1. Rinse the vegetables well 2. In a large saucepan, place the vegetables and pour cold water over them 3. Boil them till tender for 4 minutes over a gentle heat 4. Drain the vegetables when cooked 5. In the same pan, reheat the vegetables all moisture has evaporated and set aside to cool MAKING 6. Use a large sieve to pass the cooled vegetable mixture through till it is smooth. 7. Return the puree to the pan and reheat again 8. In a liquidizer jar, tip in the ginger, lemon, orange juice, rice, eggs and honey. 9. Run the blender till the mixture is smooth. 10. Add the juice mixture to the puree and mix well for four minutes. The eggs in the mixture should just start to set and bind the mixture together. 11. Season with cayenne pepper 12. Cool the mixture FINALIZING 13. Place the mixture in individual serving bowls

EASY CARROT & SWEDE MASH

Steps:

• Bring a pan of salted water to the boil and cook the chopped swede and carrot for 20 minutes until tender. Drain in a colander.
• Put the drained swede and carrot back into the pan it was cooked in and add the butter and cream. Use a potato masher or potato ricer (for a finer mash) to mash it all together. If you like your mash really smooth and creamy see my top tip below!
• Mix in the grated nutmeg, salt, and pepper, and serve. Alternatively, allow the mash to cool before storing it in the fridge. You can also freeze it for use at a later date.

CARROTS AND RUTABAGA MASH

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.

RUTABAGA CARROT GINGER SOUP

Steps:

• Cut the vegetables and mince the garlic. The potato and rutabaga should be cut to a similar size, about ¼ to ½-inch square.
• Place the oil in a large cook pot over medium to medium-high heat until oil is heated through. Add the vegetables, in no particular order, the rutabaga, carrots, celery, onion, potato and garlic.
• Stir to coat the vegetables in the oil and allow to cook for 5 minutes, or until the vegetables begin to give up their liquid. Stir a few times.
• Add the salt and the grated ginger. Cover everything with about 5 cups of the vegetable broth. Make sure the vegetables are just covered with the stock, and reserve the remainder.
• Bring to a simmer (about 10 minutes) and allow everything to cook for an additional 25 minutes, or until the vegetables, especially the rutabaga and potato, are fork tender.
• With an immersion blender, purée the pot contents. Add the pepper to taste, the coconut milk and the mustard. Stir and heat everything through. Incorporate more stock until soup reaches the desired consistency.

HEARTY RUTABAGA, TURNIP AND CARROT SOUP

Steps:

• 1. Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and saut� until vegetables begin to soften, about 5 minutes. 2. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes. 3. Transfer 4 cups soup to processor. Puree until almost smooth. 4. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. 5. Ladle soup into bowls and serve. Per serving: calories, 189; total fat, 3 g; saturated fat, 0.5 g; cholesterol, 0 mg. Serves 6.

RUTABAGA AND PEAR PUREE

Steps:

• In steamer over boiling water, steam rutabaga until nearly tender, about 15 minutes. Add pear and continue to cook for another 5 to 10 minutes, until rutabaga is tender. Remove from heat and drain well.
• Puree rutabaga and pear in food processor until smooth. Add yogurt, butter, and seasonings to taste.
• Heat in microwave at medium heat until heated through (or in a saucepan).
• Variation: For Rutabaga and Apple Puree, use 1 apple in place of the pear.