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Gingered Carrots And Rutabaga Puree

Gingered Carrots And Rutabaga Puree


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Serves
6
Prep
5 min
Cook
40 min
Ingredients

4 medium carrots, peeled and cut into small chunks

1 pound rutabaga, peeled and cut into small chunks

1 large onion, chopped

1 tablespoon fresh ginger, grated

Salt and pepper 

4 tablespoons unsalted butter

1/3 cup heavy cream

Directions

Bring a large pot of salted water to a boil, then add carrots, rutabaga and onion and cook for 25-30 minutes. Drain vegetables and puree in a food processor, then stir in salt, pepper and butter. Return puree to the saucepan and cook over low heat until it thickens. Add cream and stir over low heat until puree reaches desired consistency. Serve under roasted pork or as a unique pasta sauce.