Name: Rutabaga Purée
Yield: Makes 6 servings
Ingredients: 3 pounds rutabagas, peeled, cut into 1-inch cubes; 3 tablespoons butter

Pork Tenderloin with Cider Jus and Rutabaga PuréeNoel Barnhurst

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

Recipe information

Ingredients

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

3 tablespoons butter

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.)

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