I tried rutabaga for the first time recently. I was smitten with it. Cruciferous vegetables have now taken a place in my heart–a rightful place. I’ve been so biased against them for so long.
To accompany Swedish Meatballs, I made this Rutabaga Puree. It’s silky and smooth. And rich. I did have to sample it, but it quickly disappeared, as most delicious things do.
Rutabaga Puree
adapted from The Joy of Cooking
Ingredients:
1 lb. rutabaga, peeled and cut into 1″ cubes
8 oz. all-purpose potatoes, such as russet or Yukon Gold
Salted water
1 sprig of fresh thyme
1 bay leaf
1-2 garlic cloves, sliced
1/2 cup heavy cream
1-2 Tbsp. butter
salt and pepper, to taste
extra butter and thyme, for topping
Instructions:
Place the cubed rutabaga in a 3 quart pan and cover with water. Add salt, sprig of thyme, bay leaf and garlic. Bring to a boil and lower heat to a simmer. Cook, covered, until the rutabaga have softened and can be pierced easily with the tip of a knife.
Add the cubed potatoes and more water to cover. Bring back to a boil and then lower heat once again to a simmer. Cook until potatoes are soft. Take off the heat and remove the thyme sprig, bay leaf and garlic.
Drain off the water and put the rutabaga and potatoes through a potato ricer or mash with a potato masher. Place back in the pan and add the cream and butter. Taste and season well with salt and pepper.
Transfer to a serving dish, top with an extra pat of butter and fresh thyme leaves. Serve piping hot.
3 Comments
one of my favorite root vegetables :)
I wish I saw this before Thanksgiving this year. Looks tasty!
I discovered this recipe a few years ago. It is heavenly especially if you pair it with Swedish meatballs. This time, I cooked the rutabaga and potatoes in my Instant Pot and it worked out great. No timing additions for the potatoes/rutabaga, they all came out perfectly tender. I did 9 minutes on pressure cook. I added chicken broth for 1/2 the liquid and water for the rest to cover the mixture by 1/2 inch in the IP. Quick release and you are done! Mash them up and keep them warm right in the Instant Pot. So yummy on this cold snowy night!