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.
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.