Rutabaga, Apple, and Onion Puree

Rutabaga, Apple and Onion PureeMy Guestbook

courtesy of Marie Nygren (

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

Unsalted Butter

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.


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