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Rutabaga Puree

adapted from Nourishing Traditions by Sally Fallon


1 large or 2 medium rutabagas

1 large or 2 medium potatoes

1/3 cup creme fraiche, sour cream, or heavy cream       

1/2 tsp. dried or 2 tsp. fresh thyme

sea salt and ground black pepper

 

Bring a pot of water to boil. Cut rutabagas and potatoes into chunks and place in pot. Lower to simmer and cook until tender. Drain. Add cream and thyme. Puree with hand-held blender, food processor, or mixer until smooth. Add salt and pepper to taste. Top with butter and serve.

(Can be reheated in casserole dish with pats of butter on top.) Creamy, delicious, soul- satisfying.

Serves 4


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