Recipe: Pureed Rutabaga with Scotch
from the book, The Vegetarian Hearth, by Darra Goldstein
1 rutabaga (about 1.75 - 2 pounds)
3 tablespoons unsalted butter
3 tablespoons Scotch
1/4 teaspoon salt
Peel and cube the rutabaga.
Cook it in boiling salted water to cover until tender, about 25 minutes, then drain.
Transfer the rutabaga to the bowl of a food processor fitted with the metal blade and puree it.
Add the butter, Scotch, and salt to taste.
Process until smooth.
Turn the puree out into a bowl and serve immediately.
Posted: to Recipes on Sun, Nov 25, 2012
Updated: Sun, Nov 25, 2012