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Gallery Ginger-Rutabaga Puree Recipe Summary prep: 25 mins total: 1 hr Servings: 8
Ingredients Ingredient Checklist 2 tablespoons unsalted butter, plus more for serving 1 small onion, coarsely chopped 1 1-inch piece fresh ginger, peeled and finely chopped 2 apples, such as Gala, peeled, cored, and sliced (3 cups) 3 pounds rutabagas, peeled and chopped (8 cups) 1 1/2 cups low-sodium chicken broth Coarse salt
Gallery Ginger-Rutabaga Puree
Recipe Summary prep: 25 mins total: 1 hr Servings: 8
Gallery
Ginger-Rutabaga Puree
Ginger-Rutabaga Puree
Ginger-Rutabaga Puree
Recipe Summary prep: 25 mins total: 1 hr Servings: 8
Recipe Summary
prep: 25 mins total: 1 hr
Servings: 8
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Servings: 8
8
Ingredients
Ingredients
- 2 tablespoons unsalted butter, plus more for serving 1 small onion, coarsely chopped 1 1-inch piece fresh ginger, peeled and finely chopped 2 apples, such as Gala, peeled, cored, and sliced (3 cups) 3 pounds rutabagas, peeled and chopped (8 cups) 1 1/2 cups low-sodium chicken broth Coarse salt
Directions
Melt butter in a large straight-sided skillet over medium. Add onion, ginger, and apples; cook, stirring frequently, until onion begins to soften, about 3 minutes.
Stir in rutabagas, broth, and 1 teaspoon salt. Cover and cook, stirring once halfway through, until rutabagas are tender, about 30 minutes. Transfer to a food processor and puree until smooth. Serve immediately, topped with butter.
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All Reviews for Ginger-Rutabaga Puree
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Ginger-Rutabaga Puree
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
