Quenelles Of Vanilla Scented Rutabagas And Carrot Puree Recipes

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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

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.

RUTABAGA PUREE



Rutabaga Puree image

A cross between a turnip and a wild cabbage, rutabaga has a distinctly sharp taste. This puree calls for a touch of mascarpone, which mellows the root vegetable's bold flavor. If making the semifreddo, buy a small container of mascarpone and save the rest for dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Yield Makes 2 1/2 cups

Number Of Ingredients 8

2 tablespoons unsalted butter
2 large shallots, coarsely chopped
1 large rutabaga (about 1 1/2 pounds), peeled and coarsely chopped
Coarse salt and freshly ground pepper
1/2 cup homemade or store-bought low-sodium chicken stock
1/4 teaspoon chopped fresh thyme
2 tablespoons mascarpone cheese
Thyme leaves, for garnish

Steps:

  • Melt butter in a small saucepan over medium heat. Cookshallots and rutabaga, stirring often, until both begin tosoften, about 10 minutes. Season with 1 teaspoon salt. Addstock and thyme. Cover, and bring to a boil. Reduce heatto medium-low, and simmer until tender, 20 to 25 minutes.
  • Puree vegetable mixture with mascarpone in a foodprocessor until smooth. Season with pepper. Reheat if needed. Garnish with thyme.

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

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

VANILLA SCENTED SWEET POTATO PUREE



Vanilla Scented Sweet Potato Puree image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 5

1 pound sweet potatoes, peeled and cut into large dice
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 stick (4 ounces) unsalted butter, cubed
1/2 vanilla bean, scraped

Steps:

  • Place the potatoes, 2 cups water, salt and pepper into a medium saucepan with a lid. Bring to a boil and return to a simmer, cover and cook until very tender, about 20 minutes. Add the potatoes, but not the liquid, to a food processor, and puree until smooth. Add the butter and the vanilla bean seeds to the puree, and pulse again until all ingredients are incorporated and smooth. Hold until ready to plate.

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

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 PURéE



Rutabaga Purée image

Categories     Food Processor     Side     Thanksgiving     Vegetarian     Quick & Easy     Fall     Rutabaga     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 2

3 pounds rutabagas, peeled, cut into 1-inch cubes
3 tablespoons butter

Steps:

  • Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to processor; puree until smooth. Return to pot. Stir over medium heat until any excess liquid evaporates. Add butter; stir until melted. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium heat, stirring often.)

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