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Rutabaga and Potato Purée

Photo Credit
BearFotos/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 8
Category
Vegetables
Course
Side Dishes
Preparation Method
Cook
Sources
Vegetable Cookbook

Our Rutabaga and Potato Purée is a light mashed side dish, sweetened with honey. It’s a perfect partner for a roast turkey or roast beef dinner. 

Ingredients
1-1/2 pounds rutabaga, peeled and cut into chunks
1-1/2 pounds mealy potatoes, peeled and cut into chunks
1/3 cup medium or whipping cream
4 tablespoons butter
3 tablespoons honey
1 tablespoon minced fresh ginger
Salt and freshly ground black pepper

Instructions

1. Place the rutabaga in a steam basket and cook over boiling water for 15 minutes. Add the potatoes and continue steaming for an additional 15 to 20 minutes or until both vegetables are tender. Force through a food mill to purée and set aside.

2. In a wide saucepan, combine the cream, butter, and honey and heat until the butter is melted. Whisk to blend thoroughly. Stir in the ginger.

3. Gradually add the rutabaga and potato purée, beating with a wooden spoon over medium heat. When light and fluffy, season with salt and pepper and transfer to a serving dish.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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