rutabaga carrot puree with ginger

Creamy Rutabaga Carrot Puree with Ginger and Honey

This creamy rutabaga carrot puree with ginger and honey is delicious and vibrant. Serve it as a side dish, as a sauce, or add more liquid and enjoy as a soup.

Creamy Rutabaga Carrot Puree with Ginger and Honey

This creamy rutabaga carrot puree with ginger and honey is absolutely delicious. The honey balances out the earthiness of the rutabaga, and carrot and ginger are a tried and true winning combination. The resulting carrot puree is creamy, sweet, and little earthy with a welcome kick of ginger. The addition of a little butter mellows out the flavors and creates a luscious texture. The vibrant orange color adds an attractive color to any dish. Overall, this recipe is a delicious and beautiful preparation of these root vegetables.

Carrot and Rutabaga Puree Ingredients

The main ingredients for the carrot rutabaga puree with ginger and honey are:

  • carrots
  • rutabaga
  • ginger
  • honey
  • cream
  • butter
ingredients for rutabaga puree
Rutabaga Carrot Puree Raw Ingredients

All of the vegetables for the vegetable puree must be peeled and chopped ahead of time.

ingredients for carrot puree with ginger
Prepped Ingredients for the Vegetable Puree

Making The Vegetable Puree

Making this colorful rutabaga puree is easy. Place peeled and cut rutabaga, carrot, and ginger in a sauce pot and cover with cream. Bring to a boil and then reduce to a simmer. Cook until rutabaga and carrot are soft and cooked through – about 25 to 30 minutes.

Strain the carrots, rutabaga, and ginger, then add to blender. Reserve the cooking liquid. Add honey, butter, and a little of the reserved cooking liquid to blender. Blend. Continue to add reserved cooking liquid until you reach desired consistency. Finally, season with salt to taste and blend to thoroughly distribute salt.

If making a soup, add more of the reserved cooking liquid until you reach the desired consistency of soup. If you run out of cooking liquid, add more milk, water, or vegetable stock to adjust consistency.

Serving The Vegetable Puree

Serve rutabaga carrot ginger puree immediately. Serve the puree as a vegetable side dish or use as a sauce. If enjoying as a soup, top with toasted pepitas or nuts, olive oil, and fresh parsley.

rutabaga carrot ginger puree
Rutabaga Carrot Puree with Ginger and Honey

rutabaga carrot puree with ginger

Creamy Rutabaga Carrot Puree with Ginger and Honey

This creamy rutabaga carrot puree with ginger and honey is delicious and good looking. Serve it as a side dish, as a sauce, or add more liquid and enjoy as a soup.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course, Side Dish, Snack
Cuisine American
Servings 4

Equipment

  • blender
  • stove top
  • sauce pot

Ingredients
  

  • 1 lb rutabaga, peeled and cut into chunks
  • 0.5 lb carrots, peeled and cut into chunks
  • 0.25 cup ginger, peeled and sliced
  • 2 quart cream
  • 3 tbsp butter
  • 0.25 cup honey
  • salt to taste

Instructions
 

  • Put rutabaga, carrots, and ginger into sauce pot and add cream. Add water or milk if necessary to cover vegetables. Bring to a simmer and cook until carrots and rutabaga are well cooked through, about 20 to 30 minutes. Make sure vegetables are submerged in liquid while cooking; add more water or milk if necessary.
  • Strain the rutabaga, carrots, and ginger, and add to blender. Reserve the cooking liquid. Add butter and honey to blender. Blend and add the reserved cooking liquid a little at a time until you reach desired consistency. If you want to make soup, add all the cooking liquid (and more water and milk if desired).
  • When desired consistency is reached, add salt to taste and blend.
Keyword carrot puree, ginger, ginger puree, honey, rutabaga, rutabaga puree, sauce, soup, vegetarian

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