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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


  • blender
  • stove top
  • sauce pot


  • 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


  • 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