Pureed Rutabaga is a staple of basically every extended family gathering I have ever been to. But my family always refers to this dish as Turnips, which used to confuse me quite a bit because, well, there is also a vegetable called a turnip.
Apparently, rutabagas are also known as yellow turnips which is where this confusion comes from. Rutabagas are actually a hybrid of a turnip and a wild cabbage!
Anywho, I love pureed rutabaga / turnips. They are fluffy, creamy, with a little bit of spice.
This recipe is particularly perfect for large gatherings because you don’t have to use your stovetop or oven at all, saving space for other dishes.
Ingredients (serves 4, multiply as needed):
- 1 large rutabaga
- 1 cup vegetable broth
- 2 tablespoons unsalted butter
- 2 tablespoons whole milk or heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper (preferably white pepper)
Rutabagas can seem kind of intimidating. They are a large root vegetable with a waxy surface that appears to be close to impossible to peel. But have no fear. The best way to peel and cut a rutabaga is actually to steam it in your microwave.
Use a fork to prick the skin of the rutabaga all over, then add to a microwave safe bowl and top with a damp paper towel. Microwave for 5 minutes, then remove, turn the rutabaga over, and microwave for another 5 minutes.
Remove from the microwave and let sit until the rutabaga is cool enough to handle, then slice into quarters. Using a pairing knife, remove the skin of each of the quarters and discard.
Cut the rutabaga into relatively equally sized pieces. The smaller the pieces, the quicker they will cook in the next step.
Add the rutabaga pieces into a microwave safe bowl and add in the vegetable broth.
Add back to your microwave and heat, microwaving in 5-minute increments, stirring in between, until fork-tender. Note: it’s better to err on the side of overcooking the rutabaga rather than undercooking them.
Add the rutabaga and broth to a blender (paid link) or food processor, along with the butter, milk, salt, garlic powder, onion powder, and pepper.
The mixture will be hot, so if using a blender, remove the center piece of the top and cover the opening with a paper towel. Blend until smooth.
Taste and season, if needed.
This recipe just tastes like my childhood. Pureed rutabaga (or turnips) have been a favorite of mine for as long as I can remember.
They pack a lot of flavor without a lot of effort!
Pureed Rutabaga
Ingredients
- 1 large rutabaga
- 1 cup vegetable broth
- 2 tablespoons unsalted butter
- 2 tablespoons whole milk or heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper preferably white pepper
Instructions
- Rutabagas can seem kind of intimidating. They are a large root vegetable with a waxy surface that appears to be close to impossible to peel. But have no fear. The best way to peel and cut a rutabaga is actually to steam it in your microwave.
- Use a fork to prick the skin of the rutabaga all over, then add to a microwave safe bowl and top with a damp paper towel.
- Microwave for 5 minutes, then remove, turn the rutabaga over, and microwave for another 5 minutes.
- Remove from the microwave and let sit until the rutabaga is cool enough to handle, then slice into quarters.
- Using a pairing knife, remove the skin of each of the quarters and discard.
- Cut the rutabaga into relatively equally sized pieces. The smaller the pieces, the quicker they will cook in the next step.
- Add the rutabaga pieces into a microwave safe bowl and add in the vegetable broth.
- Add back to your microwave and heat, microwaving in 5-minute increments, stirring in between, until fork-tender. Note: it’s better to err on the side of overcooking the rutabaga rather than undercooking them.
- Add the rutabaga and broth to a blender (paid link) or food processor, along with the butter, milk, salt, garlic powder, onion powder, and pepper.
- The mixture will be hot, so if using a blender, remove the center piece of the top and cover the opening with a paper towel. Blend until smooth.
- Taste and season, if needed.
Absolutely delicious! I didn’t have vegetable broth, so I subbed chicken stock. Otherwise, exactly as recipe is written.
So easy and sooooo good!
What would you serve this with?
Hi Karin,
My family tends to have this as a side at any large gathering, so we typically eat it with turkey or ham but it works as a flavorful side with whatever protein you want.