Skip to main content
Epicurious
Bon Appétit

Rutabaga Purée

4.5

(13)

Image may contain Food Meal Dish Lunch Dinner Supper Cutlery and Fork
Pork Tenderloin with Cider Jus and Rutabaga PuréeNoel Barnhurst

This recipe is an accompaniment for Pork Tenderloin with Cider Jus .

Recipe information

  • Yield

    Makes 6 servings

Ingredients

3 pounds rutabagas, peeled, cut into 1-inch cubes
3 tablespoons butter

Preparation

  1. Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to processor; puree until smooth. Return to pot. Stir over medium heat until any excess liquid evaporates. Add butter; stir until melted. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium heat, stirring often.)

TagsRutabagaRoot VegetableVegetableSideDinnerGluten FreeNut FreeVegetarian5 Ingredients or FewerQuickWeeknight MealsSimmerFood ProcessorBon Appétit
Read More
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Muffuletta Potato Salad
Salami, provolone, olives, pickled peppers—need we say more?
One-Pan Herbed Chicken and Biscuits
Biscuits and gravy, but make it spring.
Spicy Cod and Potato Chowder
This brothy bowl will nourish you from the inside out.
Burger Beans
A beefed-up take on a BBQ staple.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Pork Tenderloin With Street Corn
Stir-frying slices makes this dinner doable on any given night.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.