I’ve always suspected that when Scarlett O’Hara holds up a root vegetable in Gone with the Wind and proclaims defiantly, “I’ll never be hungry again,” what she’s cursing is not really a white turnip but an old, pithy, yellow rutabaga. Which is too bad since, when this member of the turnip family, neglected everywhere outside the South, is bought and prepared with care, no vegetable can be as flavorful or delicious. “Big yellows,” which, when young, have a thin, pale yellow skin and sweet, firm flesh, are best from about July through April. Buy them off-season and, as with white turnips and parsnips, you risk tubers that are woody, strong tasting, and next to impossible to peel. In this purée, the potatoes add a starchy-smooth texture, while the apple serves to neutralize any bitterness of the rutabaga. For just the right texture, I don’t recommend using a food processor for this purée.
MAKES: 6 servings
INGREDIENTS:
- 1 medium rutabaga (about 1 1/2 pounds), peeled and diced
- 1 large russet potato, peeled and diced
- 1 large apple, peeled, cored, and diced
- 1 cup chicken broth
- 1/8 teaspoon dried thyme, crumbled
- Pinch of ground nutmeg
- Pinch of ground cinnamon
- 2 tablespoons heavy cream
INSTRUCTIONS:
- In a medium, heavy saucepan, combine the rutabaga, potato, apple, chicken broth, thyme, nutmeg, and cinnamon.
- Bring the mixture to a boil over medium heat.
- Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 20 minutes or until the vegetables and fruit are very tender.
- Remove the cover from the saucepan and continue cooking for a little longer, or until most of the liquid has evaporated. Stir periodically to prevent scorching.
- Transfer the cooked ingredients to a large mixing bowl.
- Add the heavy cream to the bowl.
- Mash the mixture using a potato masher or beat with an electric mixer until it becomes smooth and fluffy.
- Serve the rutabaga and potato purée hot.
USES:
Spiced Rutabaga, Potato, and Apple Purée is a flavorful and comforting side dish that combines the earthiness of rutabaga, the creaminess of potatoes, and the sweetness of apples. This purée can be used in various ways to add a unique twist to your meals. Here are some suggestions for using spiced rutabaga, potato, and apple purée:
- Side Dish: Serve the purée as a side dish alongside roasted meats such as chicken, turkey, or pork. Its creamy texture and flavorful combination of ingredients complement a wide range of main courses.
- Thanksgiving or Holiday Meal: Incorporate the purée into your Thanksgiving or holiday meal as a delicious and colorful alternative to traditional mashed potatoes. It adds a touch of sweetness and warmth to the festive spread.
- Shepherd’s Pie Topping: Use the purée as a topping for a classic shepherd’s pie. Spread it over the meat and vegetable filling before baking for a flavorful and comforting twist on this hearty dish.
- Soup Thickener: Add a dollop or two of the purée to your soups to thicken them and enhance their flavor. It works particularly well in creamy vegetable soups or pureed winter squash soups.
- Stuffing or Dressing: Mix the purée into your stuffing or dressing mixture to add depth of flavor and a hint of sweetness. It pairs especially well with poultry or pork stuffing.
- Bruschetta or Crostini Topping: Spread the purée onto toasted baguette slices or crostini as a flavorful topping. Add some crumbled cheese or a sprinkle of herbs for an extra touch of elegance.
Feel free to experiment and adapt the purée to suit your taste preferences and dietary needs. Its versatile flavor profile and creamy texture make it a wonderful addition to a variety of dishes.
