Rutabaga Puree


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Cooked with chives and cream and topped with Parmesan, this puree is perfect.

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  • 1 large rutabaga, about 1 lb.
  • 3 Tbs. butter
  • 3 Tbs. chopped fresh chives
  • coarse salt and freshly ground pepper to taste
  • 1 egg, beaten
  • ΒΌ C. heavy cream
  • 1 Tbs. freshly grated Parmesan cheese

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Peel the rutabaga and cut into small, evenly-sized pieces about the size of golf ball. Put in cold water to cover and simmer for about 10 minutes or until soft. Drain With a fork or an electric mixer, mash the rutabaga with 2 Tbs. of the butter, chives, salt, pepper, egg and cream. Correct seasoning. Sprinkle with Parmesan, dot with remaining butter and brown under the broiler.

Serves 4.

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