Rutabaga, Apple and Onion Puree
courtesy of Marie Nygren (www.serenbefarmhouse.com)
Marie concocted this dish for one of our cooking demos at the market this fall. It was absolutely delicious! Sweet and savory and a perfect texture. This recipe is a winner!
3 rutabagas (med-large size), peeled and chopped
1 Granny Smith Apple, chopped
1 medium onion, chopped
1 Tablespoon Apple Jack Brandy
Kosher Salt and Tabasco
Bring 6 cups water to boil. Put 2 tablespoons salt in. Put chopped vegetables in water and cook until vegetables tender. Drain, reserving broth.
In a food processor, place 2 cups vegetables at a time and puree. May need to add reserved cooking liquid to help with the puree but do not want it too mushy.
Place first batch in a bowl and proceed with next. Add 1-2 tablespoons
of butter to puree to melt. Continue until all vegetables pureed. Add salt to taste. Then 1 tablespoon apple brandy and 2 or more dashes Tabasco. May add more of salt, brandy, Tabasco and butter to taste.
This can be made ahead and reheated in a 350 oven.