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.
Special Diets:
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
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.
Nutritional Info:
Per serving: about 1/2 cup, 110 calories (50 from fat), 5g total fat, 3.5g saturated fat, 15mg cholesterol, 160mg sodium, 14g carbohydrates (4g dietary fiber, 7g sugar), 2g protein.
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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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