Skip to main content
Epicurious
Bon Appétit

Rutabaga Purée

3.8

(5)

From the Temple House in Ballymote, Ireland.

Recipe information

  • Yield

    Serves 8

Ingredients

4 pounds rutabagas (about 6 large), peeled, cut into 1-inch pieces
1/2 cup whipping cream
6 tablespoons (3/4 stick) butter, room temperature
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint

Preparation

  1. Cook rutabagas in large pot of boiling salted water until very tender, about 30 minutes. Drain well. Transfer rutabagas to processor. Add cream and butter and puree until smooth. Transfer to bowl. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Rewarm over low heat, stirring often.) Mix in parsley and mint.

TagsIrishEuropeanRutabagaRoot VegetableVegetableParsleyHerbs & SpicesMintSideDinnerGluten FreeNut FreeVegetarianEasy5 Ingredients or FewerFallWinterBon Appétit
Read More
Upside-Down Martinis for a Crowd
Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.