Rutabaga And Pear Puree Food

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.

RUTABAGA-PEAR MASH

Steps:

• Heat oil in a large pot over medium heat. Add rutabagas, pears, and salt. Cover, and cook, stirring occasionally, until partially tender, about 25 minutes. Add 3/4 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 25 minutes. Mash with a potato masher. Season with pepper.

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.

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 PURéE

Steps:

• Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to processor; puree until smooth. Return to pot. Stir over medium heat until any excess liquid evaporates. Add butter; stir until melted. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium heat, stirring often.)

CARROT AND RUTABAGA PUREE

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.

SMASHED RUTABAGAS WITH GINGER-ROASTED PEARS

Steps:

• Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
• Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.
• Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals.