Skip to main content
Epicurious
Bon Appétit

Rutabaga Purée

By Abacrombie Fine Food & Accommodations, Baltimore, MA

4.5

(13)

Image may contain Food Meal Dish Lunch Dinner Supper Cutlery and Fork
Pork Tenderloin with Cider Jus and Rutabaga PuréeNoel Barnhurst

This recipe is an accompaniment for Pork Tenderloin with Cider Jus .

Recipe information

  • Yield

    Makes 6 servings

Ingredients

3 pounds rutabagas, peeled, cut into 1-inch cubes
3 tablespoons butter

Preparation

  1. Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to processor; puree until smooth. Return to pot. Stir over medium heat until any excess liquid evaporates. Add butter; stir until melted. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium heat, stirring often.)

TagsRutabagaRoot VegetableVegetableSideDinnerGluten FreeNut FreeVegetarian5 Ingredients or FewerQuickWeeknight MealsSimmerFood ProcessorBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Burger Beans
A beefed-up take on a BBQ staple.
Edna Lewis Recipes to Add to Your Repertoire
Like “spectacular” breakfast shrimp and a lentil scallion salad.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
A Better Beer Can Chicken
Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.
15 Types of Squash and How to Cook Them
Finally learn the difference between kabocha and red kuri.