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Rutabaga Purée

By Abacrombie Fine Food & Accommodations, Baltimore, MA

4.5

(13)

Image may contain Food Meal Dish Lunch Dinner Supper Cutlery and Fork
Pork Tenderloin with Cider Jus and Rutabaga PuréeNoel Barnhurst

This recipe is an accompaniment for Pork Tenderloin with Cider Jus .

Recipe information

  • Yield

    Makes 6 servings

Ingredients

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

Preparation

  1. 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.)

TagsRutabagaRoot VegetableVegetableSideDinnerGluten FreeNut FreeVegetarian5 Ingredients or FewerQuickWeeknight MealsSimmerFood ProcessorBon Appétit
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