This puree or sauce adds a fresh sweetness to whatever you are serving and goes particularly well with animal protein, such as steak and steaky fish like sturgeon.

• 2 pounds rutabaga, peeled, diced
• 3 tablespoons EVOO or salted butter, or combination
• 1/2 teaspoon each salt, pepper, coriander

Toss washed/cleaned rutabagas with enough oil to coat; roast at 400° F  until tender! approximately 30 – 45 minutes. Check with tip of knife blade which should slide all the way through easily. Remove from heat and cool slightly to handle. Peel rutabaga and place in a mixer with paddle. Add EVOO or Butter or Combo. Place mixer on lowest speed to start breaking up vegetable and increase once it looks more chunky.  Finished mixture with be coarse.

Chef note: we like a rough mash, rather than puree, for more texture, and so we know what they were. Cooked rutabaga cut into 3/4 inch dice pieces are less fibrous than larger diced ones, but it will always be a little fibrous.


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