Quenelles Of Vanilla Scented Rutabagas And Carrot Puree Recipes

CARROT AND RUTABAGA PUREE

Carrot and Rutabaga Puree image

This is one of my daughter's favorite foods. Carrot and rutabaga really complement each other's flavors. If I double this, I try to buy small rutabagas because they are easier to cut into chunks. I have had this recipe for many years and I believe it came from either Gourmet or Bon Appetit. I am just guessing on the preparation time.

Provided by Barbaras cooking ag

Categories Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs carrots, peeled and cut into 1 inch pieces
1 lb rutabaga, peeled and cut into 1 inch pieces
3 tablespoons softened butter
1 pinch sugar
salt and pepper

Steps:

In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender.
Drain and mash by hand or in a food processor until coarse.
Blend in butter, a pinch of sugar and salt and pepper to taste.
Serve warm.

Nutrition Facts : Calories 142.6, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 160.7, Carbohydrate 21.1, Fiber 5.6, Sugar 11.4, Protein 2.5

QUENELLES OF VANILLA-SCENTED RUTABAGAS AND CARROT PUREE

Quenelles of Vanilla-Scented Rutabagas and Carrot Puree image

Make and share this Quenelles of Vanilla-Scented Rutabagas and Carrot Puree recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

5 rutabagas, peeled and cut into large chunks
6 carrots, peeled and cut into large chunks
salted boiling water
1/2 cup unsalted butter, cut into pieces
white pepper
1 vanilla bean, seeds of

Steps:

Boil the vegetables with just enough water to cover.
Boil until fork-tender.
Puree the vegetables in a food processor until smooth.
Add the rest of the ingredients and blend.
Shape between two spoons to form into a quenelle.
Serve warm.

Nutrition Facts : Calories 207.3, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 81.4, Carbohydrate 24, Fiber 7.3, Sugar 15.7, Protein 3.4

CARROTS AND RUTABAGA MASH

Carrots and Rutabaga Mash image

My mother does a lovely job on this mash and it is to this day one of my favorite dishes.

Provided by Robert Irvine : Food Network

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 pound peeled and chopped carrots
1 pound peeled and chopped rutabaga
1/2 stick, 4 tablespoons, butter
Salt
Freshly ground black pepper
2 tablespoons freshly chopped Italian flat-leaf parsley, for garnish

Steps:

Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.

RUTABAGA AND CARROT PURéE

Rutabaga and Carrot Purée image

Categories Food Processor Side Thanksgiving Vegetarian Quick & Easy Root Vegetable Carrot Fall Rutabaga Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

2 rutabagas (2 1/2 pounds 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

Steps:

Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 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.

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