Rutabaga and Potato Puree
- 1 (2 1/2 pound) rutabaga, peeled and cut into 1-inch pieces
- 1 1/2 pounds baking potatoes, like russets, peeled and cut into 1-inch cubes
- 1 teaspoon sugar
- 2 tablespoons unsalted butter
In a large saucepan combine the rutabaga, the potatoes, the sugar, and salt and pepper to taste with enough water to cover the vegetables by 2 inches. Bring the water to a boil and simmer the mixture, covered, for 30 minutes, or until tender. Drain the vegetables. In a food processor or with food mill or ricer puree the vegetables, in batches, and transfer the puree to a bowl. Add the butter, salt, and pepper, to taste and let the puree cool to room temperature. Transfer the puree to a freezer container with a tight fitting lid or to a reseal-able freezer bag and freeze the puree for up to 1 month.
To reheat: Defrost the puree in the refrigerator. Pour off the liquid that has separated from the puree and discard it. Transfer the puree to a buttered saucepan and simmer it over moderately low heat, stirring occasionally, for 10 minutes, or until it is heated through.
Recipe courtesy Gourmet Magazine
Recipe courtesy of Food Network Kitchen
Recipe courtesy of Mario Batali