This delicious and versatile vegetable purée can be served in place of mashed potatoes.
Good with roast and grilled meats, and vegetarian dishes.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time30 min
Cooking Time - Text30
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseside dish, vegetable
Five Ingredients or LessYes
Taste and Texturebuttery, creamy, rich, savory
Type of Dishvegetable
- 2½ lb (1.1kg) rutabaga, pared and cut into chunks
- 4 tbsp butter
- 3 tbsp heavy cream
- Pinch of grated nutmeg
- Salt and freshly ground black pepper
Prepare ahead: The puree can be refrigerated up to 2 days and reheated.
Place the rutabaga in a large saucepan with lightly salted water to cover. Cover and bring to a boil. Reduce the heat to medium-low and cook about 30 minutes, or until tender. Drain well.
Return to the saucepan over a very low heat. Add the butter. Mash the rutabaga with a potato masher, then mix in the cream and nutmeg. Season with salt and pepper. Transfer to a serving bowl and serve hot.
2008 Dorling Kindersley