This is so simple it’s almost silly to have a whole page just for it. But here we are! Pictured above with braised leeks.
- 3 rutabagas, peeled and roughly chopped
- 1 ½ cups vegetable broth
- Salt and pepper
In a shallow saucepan, combine the rutabaga and the vegetable broth. Bring to a boil, then reduce to a simmer and cover, letting the rutabagas steam for about 10 minutes. Once the rutabagas are tender, remove from heat for 5 minutes.
In a blender or food processor, purée the rutabaga and vegetable broth. If there is too much liquid, run your purée through a fine mesh sieve.
Season with salt and pepper.
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