Creamy Rutabaga and Parsnip Puree

Earthy, with a touch of sweetness, and very simple to make.

Serving Size: 6

Creamy Rutabaga and Parsnip Puree / Katie Workman themom100.com
Here are the reasons you should think about making this Creamy Rutabaga and Parsnip Puree.

1) It’s the vegetarian side dish you’re always looking for during the holidays.

2) It’s super healthy.

3) The small amount of honey helps balance the bitterness of the rutabagas, and the parsnips lend their own earthy sweetness as well.

4) It’s got a great color.

5) You can  make it ahead up to 4 days, and heat it just before serving.

6) It’s very, very easy.

I have no closing argument.

Creamy Rutabaga and Parsnip Puree

Print

  • 2 tablespoons unsalted butter
  • ½ cup chopped onion
  • 2 large rutabagas, peeled and cut into 1-inch chunks
  • 1 parsnip, peeled and sliced
  • 3 cups less sodium vegetable broth
  • 2 teaspoons chopped fresh sage leaves
  • 1 tablespoon honey

1. In a large pot melt the butter over medium heat. Add the onions and sauté for about 4 minutes, until tender. Add the rutabagas and parsnips and stir, then pour in the broth, raise the heat to high and bring to a simmer. Lower the heat to medium and simmer, covered, for about 25 minutes until the vegetables are tender.

2. Use an immersion blender to puree the vegetables right in the pot, or carefully transfer the vegetables and some of the liquid in batches to a food processor or blender and puree with the sage leaves and honey until smooth. Serve hot.

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One thought on “Creamy Rutabaga and Parsnip Puree”

  1. Just pinned. I love rutabaga, but it’s such an under-rated vegetable. I don’t often see recipes with rutabaga, so I. Happy to find this one.

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