Recipe courtesy of Gourmet Magazine
Episode: Frozen Dinners
Save Recipe Print
Total:
1 hr 45 min
Prep:
10 min
Inactive:
45 min
Cook:
50 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Parsnip Potato Puree

Recipe courtesy of Food Network Kitchen

Carrot and Potato Puree

Recipe courtesy of Anne Burrell

Potato Basil Puree

Recipe courtesy of Ina Garten

Sweet Potato Puree

Recipe courtesy of Sara Moulton

Horseradish Potato Puree

Recipe courtesy of Tyler Florence

Spring Potato Puree

Recipe courtesy of Guy Reuge

Chestnut-Potato Puree

Recipe courtesy of Anne Burrell

French Potato Puree

Recipe courtesy of Laura Calder

Browse Reviews By Keyword

          Latest Stories