14 December 2010

On the Third Day of Veggie Christmas: Rutabaga Puree with Thyme

Raw Rutabaga
On the third day of Veggie Christmas, Whole Foods brought to me, a rutabaga. I've had rutabaga in pasties, but never on its own, so I used a simple preparation that allowed the vegetable's flavors to shine.
The result? A dish that's satisfying but light, mildly sweet and earthy. Rutabaga would add a hint of pizzazz to a dish without overwhelming it. This is a vegetable that's easy to love!

Cooked Rutabaga

Rutabaga Puree with Thyme, serves 2
1 rutabaga, peeled and cut into 1-inch cubes, about 4 cups diced
1/2 tablespoon butter
1/4 teaspoon dried thyme
2 pinches salt 
2 pinches white pepper
2 small handfuls pecans, optional

+ In medium pot, boil rutabaga until tender, about 25 minutes.
+ While rutabaga is cooking, brown butter in small pan. Add thyme as butter first turns golden.
+ Drain rutabaga.
+ Puree rutabaga with salt, pepper and butter mixture.
+ Toast pecans in pan over medium heat.
+ Serve, sprinkled with toasted pecans.

1 comment:

  1. I've always wanted to try cooking with rutabagas but was always scared off- this recipe looks delicious and doable. Can't wait to try it!