Yellow Turnip Puree (Puree de Rutabaga)

By Pierre Franey

Total Time
20 minutes
Rating
4(45)
Comments
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings
  • 12-pound rutabaga
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 2tablespoons butter
  • ⅛teaspoon freshly grated nutmeg
  • ½cup heavy cream
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

226 calories; 17 grams fat; 11 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 3 grams protein; 615 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the rutabaga carefully. Cut it into one-inch cubes. There should be about eight cups. Put the cubes in a saucepan or kettle and add water to cover and salt to taste. Bring to a boil and cover. Cook 15 minutes or until tender.

  2. Step 2

    Drain and put the cubes into the container of a food processor. Add salt, pepper, butter and nutmeg. Start processing while gradually adding the cream.

Ratings

4 out of 5
45 user ratings
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Comments

Sue L

When this great recipe first appeared in the NYT, it was responsible for a "life-changing" moment for my mom. Having grown up in Germany during the post–WWI inflation, she recalled "suppers" of boiled rutabagas, period. It took me weeks of "noodging," but she eventually agreed I could make it--with our Xmas standing rib & Yorkshire pud. Of course she loved it, as I still do. PS. One update: Use an immersion blender, not a food processor.

Scott M.

Excellent, except I stopped at 1/3 cup cream because that seemed the best consistency.

Yvette

Yummy but mine took a lot longer than 15 minutes to get tender. But it was more than 2lbs. And think I’ll try an immersion blender next time. Even with a 14 cup food processor it was hard to keep it moving through the blades evenly. The bottom turned to purée but the middle and top were still big chunks even with constantly stirring it. But in the end it was good that way.

LindaL

I used just a little cream (it was a leftover in the fridge), and skipped the nutmeg. Still very good.

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