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Gluten-Free, Sides, Vegetarian

Rutabaga Puree

February 4, 2012 3 Comments 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. 

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
1-2 garlic cloves, sliced
1-2 Tbsp. butter
extra butter and thyme, for topping


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. Kale, Dried Porcini Mushroom and Pine Nut Stuffing Recipe


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