Name: Rutabaga and Parsnip Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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; Kosher salt and freshly ground pepper (to taste); Chopped red onions or sliced scallions (to serve)

Here are the reasons you should think about making this 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) You can make it ahead up to 4 days, and heat it just before serving.

5) It’s very, very easy.

I have no closing argument.

You can certainly add in some sour cream, creme fraiche or heavy cream if you want to make this a little more decadent (it will still weight solidly in on the side of healthy). And that dish next to it? Another nice root vegetable puree, this one Harissa-Spiked Parsnip Puree. Two parsnip purees is probably not happening, but both are nice holiday table choices.

Harissa-Spiked Parsnip Puree and Rutabaga and Parsnip Puree

Also, a puree is a nice way to serve up something simple, like a pork chop or roasted chicken breast. Spoon some puree onto a plate, and kind of lean the meat up onto the puree, then just add a salad, and you have a very pretty plate. Here we’ve got a colorful slab of meatloaf paired up.

A great root vegetable puree to round out that holiday menu. Inexpensive and very easy to make ahead.
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Rutabaga and Parsnip Puree with Meatloaf on Plate

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Equipment

Food Processor

Ingredients

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
Kosher salt and freshly ground pepper to taste
Chopped red onions or sliced scallions to serve

Directions

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.
Using a slotted spoon, carefully transfer the vegetables to a food processor or blender. Pour in about 1/2 cup of the remaining cooking broth and puree with the sage leaves and honey until smooth. Season with salt and pepper. Add more liquid until you’ve reached your desired consistency, as thick or thin as you like (you may not use all of the broth). Serve hot with the onions or scallions sprinkled on top.

Nutrition Information

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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Rutabaga and Parsnip Puree

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