Recipe: Pureed Rutabaga with Scotch

from the book, The Vegetarian Hearth, by Darra Goldstein


1 rutabaga (about 1.75 - 2 pounds)
3 tablespoons unsalted butter
3 tablespoons Scotch
1/4 teaspoon salt

Peel and cube the rutabaga.
Cook it in boiling salted water to cover until tender, about 25 minutes, then drain.

Transfer the rutabaga to the bowl of a food processor fitted with the metal blade and puree it.
Add the butter, Scotch, and salt to taste.
Process until smooth.

Turn the puree out into a bowl and serve immediately.


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