Another good side dish...Rutabaga and Carrot Puree

[lindrusso]

Hmmm...perhaps the title could be more exciting - sounds like baby food!! But anyway...I just tried this recipe (from the Epicurious site) last night and thought I'd share. It's very yummy and I did use less butter than called for.

Rutabaga and Carrot Purée

2 rutabagas (2 1/2 lb. total), peeled and cut into 1-inch pieces
5 carrots, cut into 1-inch pieces
3 tablespoons unsalted butter
3 tablespoons packed light brown sugar
1 teaspoon kosher salt

1. Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 20 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.

2. Note: Purée keeps, covered and chilled, 3 days.

3. 8 servings. From Gourmet, November 2000.

[LGBurns]

This is fvery similar to an old favorite from my childhood (or I should say it's a favorite of mine now that I refused to eat as a child). Our family's version was a Finnish dish called rattikus (which simply means rutabaga in Finnish). However, the kind my mother makes does not have brown sugar and includes milk (kinda like mashed potatoes) and was baked to carmelize the rutabagas a little more. We used to have this for every holiday, Thanksgiving, Christmas and Easter.