Rutabaga Purée with Cardamom and Thyme

Rutabaga Puree

 

 

 

 

 

 

 

 

 

yield: Makes 12 servings

ingredients

  • 6 pounds rutabagas, peeled, cut into 1-inch cubes
  • 1 teaspoon coarse kosher salt
  • 24 whole green cardamom pods
  • 1/2 cup créme fraîche=
  • 1 tablespoon chopped fresh thyme
  • Freshly ground white pepper
preparation

Place rutabagas in large pot with enough cold water to cover by 1 inch. Add salt and cardamom pods; bring to boil. Reduce heat, cover partially, and simmer until rutabagas are tender, about 25 minutes.

Drain rutabagas; discard cardamom. Working in batches, puree rutabagas in processor. Return puree to pot. Cook over medium heat until dry, stirring, about 5 minutes. Mix in créme fraîche and thyme. Season with salt and white pepper.

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