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Puréed Rutabagas and Parsnips with Browned Butter

Serves 6 to 8
Time 45 min
Puréed root veggies have a savory creaminess that complements many main dishes like roast beef, pork and chicken. A little browned butter adds nuttiness and richness to the subtle peppery flavor of the parsnips.
Ingredients
  • 1 1/2 pound rutabagas, peeled and cut into 1-inch pieces
  • 1/2 pound parsnips, peeled and cut into 1-inch pieces
  • 3 tablespoons unsalted butter
  • 1/3 cup whole milk
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground white pepper
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Method

Bring a large pot of salted water to a boil over high heat.

Add rutabagas and parsnips and return to a boil. Reduce heat and simmer until very tender, about 40 minutes. Drain well.

Meanwhile, melt butter in a medium saucepan over medium-high heat.

Cook, swirling the pan occasionally, until butter turns brown and gives off a nutty aroma, about 5 minutes. Be careful not to burn the butter. Remove from heat.

Transfer vegetables, browned butter, milk, salt and pepper to a food processor and process until puréed.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/2 pound rutabagas, peeled and cut into 1-inch pieces
  • 1/2 pound parsnips, peeled and cut into 1-inch pieces
  • 3 tablespoons unsalted butter
  • 1/3 cup whole milk
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground white pepper
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.