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:
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
Serving Size
about 1/2 cup
Calories
110
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.