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)