50 Recipes, #44: Rutabaga and carrot purée

[nonelvis]

I like rutabagas. I like carrots. Yet somehow it never occurred to me to purée them together until I found a recipe in the new Gourmet cookbook that combines the two vegetables with butter and brown sugar. The purée was smooth, sweet, and delicious, and will definitely be entering the winter repertoire, what with the number of rutabagas and carrots I expect to get from the CSA.

Comments

[elainetyger.livejournal.com]

Carrots are sweet enough that I don't think I'd need sugar in that mixture.

I like rutabagas pureed with potato and/or apple, and black or white pepper.

[nonelvis]

I've done the rutabaga/potato purée thing before, though frequently I just roast them in big chunks.