Add new flavors to your weekly dinner menu with this unique puree, perfect for serving with grilled salmon and your favorite veggies. Made from two under-utilized ingredients, this easy-to-make mash will soon become a family favorite. Rutabagas, which are a cross between the cabbage and the turnip, can be eaten in a variety ways, but when pureed with onions, leeks and creamy coconut, you’ve got the perfect side to pair with any savory entrée.
Ingredients
2-3 rutabagas, peeled & coarsely chopped
2 large shallots, peeled & chopped
1 leek, sliced & rinsed well
3 Tbsp. butter
1/2 cup apple cider
1/4-1/2 cup heavy cream or coconut milk
Salt & black pepper, to taste
Directions
- In large pan, melt butter and add rutabaga, shallots and leeks.
- Sauté on low to medium heat for about 10 minutes. Add apple cider, cover and simmer on low until rutabaga is tender, about 30 minutes. Add a little extra water if necessary.
- In food processor, combine mixture with coconut milk and process until smooth. Season with salt and pepper.