Rutabaga and Parsnip Puree / Katie Workman / / Photo by Cheyenne Cohen
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Rutabaga and Parsnip Puree

Earthy, with a touch of sweetness, and very simple to make.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 6 People
Calories: 123kcal
Author: Katie Workman


  • 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


  • 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.


Calories: 123kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 489mg | Potassium: 509mg | Fiber: 5g | Sugar: 11g | Vitamin A: 367IU | Vitamin C: 38mg | Calcium: 72mg | Iron: 1mg