Rutabaga & Carrot Puree
We hope you enjoy making this colorful, creamy, delicious veggie mix a part of your holiday meal!
$ – SAVVY: Diversity is one key to both maximizing your nutrients per Calorie and optimizing a savvy food budget.
When we buy produce “in season”, we tend to get better deals and ensure we’re boosting food quality and nutrient diversity on our plates!
Potatoes and sweet potatoes are root veggies – higher in starchy carbohydrates than green veggies or even carrots. Why not incorporate a less starchy tuber – The Rutabaga – and mix in a couple beta-carotene rich carrots to boost your veggies and vitamins, plus add a pop of new color to your plate this season!
Rutabaga & Carrot Puree
Ingredients
- 1.25 lbs Rutabaga (about one 3-4" diameter rutabaga)
- 8 oz Carrots 4-5 medium carrots
- 1 tbsp Coconut Oil
- 2 tbsp Extra Virgin Olive Oil
- ½ tsp Crushed Rosemary
Instructions
- Wash and peel the rutabaga and carrots. Chop into 1/2" pieces (or so) – for steaming.
- In a steamer or pot with a steamer insert, add 1" off water. Then add the chopped rutabaga and carrots. Steam on medium-high heat for about 5 minutes.
- Add the steamed veggies and remaining ingredients to a food processor or trusty blender. Puree until smooth and serve.
Nutrition
A few Savvy ways to make this into a Main dish:
- Add goat cheese crumbles, oven-roasted pepitas or nuts, and serve this on a bed of spinach or roasted leeks!
- Appetizer: Serve it on napa cabbage leafs + add some sharp zesty cheese like Pecorino Romano and bacon bits.
- Add it to pancake batter! (Seriously though. Sub out “sweet potatoes” from our Lemonee Sweet Cassava batter)
- Make a savory-sweet Le-Foodie Muffin!
Did You Know?
Have you ever noticed “Turnip Greens” for sale in your grocery store? You can eat “Rutabaga Greens” too! This is one of the many perks to growing your own garden. Here’s a DIY article about tips and tricks to get you started!
Here’s a table with external links for each recipe ingredient (plus a few alternate ingredient ideas). As previously mentioned, prices vary per region, season, city, store and personal preference for brand or specific type of food item.
| Rutabagas | Coconut Oil (extra virgin) | Crushed Rosemary or TJ’s |
| Organic Large Carrots (Clubs = huge bulk) In the fall I use TONS of carrots = Costco/Sam’s. soups, sides, snacks, this dish, appetizers… | Extra Virgin Olive Oil |
TJ’s = Trader Joe’s
