Rutabaga and Potato Purée
Make creamy rutabaga and potato purée with butter, cream, honey, and fresh ginger. A comforting side dish for holiday meals or family dinners that serves eight.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Food mill
- Steamer basket
- Pot
- Saucepan
- Stove
- Whisk
- Wooden spoon
- Serving platter
Ingredients
- 1-1/2 pounds rutabaga, peeled and cut into chunks
- 1-1/2 pounds mealy potatoes, peeled and cut into chunks
- 1/3 cup medium or whipping cream
- 4 tablespoons butter
- 3 tablespoons honey
- 1 tablespoon minced fresh ginger
- Salt
- freshly ground black pepper
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