Rutabaga Purée With Cardamom And Thyme 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 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 WITH CARDAMOM AND THYME

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.

SWEET POTATO AND RUTABAGA PUREE WITH APPLES

Steps:

• Cut small deep slit in each potato and bake in 375°F oven for about 1 hour or until tender. Meanwhile, peel rutabaga and cut into ½ inch cubes.
• In pot of boiling salted water, cover and cook rutabaga for about 30 minutes or until very tender; drain well. Scrape out flesh from potatoes. In food processor or blender, combine sweet potato and rutabaga; puree, in batches, until smooth. Transfer to large bowl and set aside.
• Peel, core and chop apples; sprinkle with lemon juice. In small saucepan, melt 2 tablespoons of the butter over medium heat; add apples, sugar, salt, pepper, cinnamon and nutmeg. Reduce heat to low and simmer, covered and stirring often, for 15 to 20 minutes or until apples are very tender. Transfer to food processor or blender and puree; stir into vegetable puree along with sour cream. Taste and adjust seasoning if necessary. Transfer to greased 6 cup casserole.
• In small saucepan, melt remaining butter over low heat; cook almonds, stirring for 2 minutes. Sprinkle around edge of casserole; let cool to room temperature before covering and refrigerating for up to 3 days. To serve, bring to room temperature and reheat, uncovered, in 350°F oven for 30 to 40 minutes or until heated through. Makes 8 to 10 servings.
• Canadian Living.

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.