Rutabaga and Carrot Puree
Rutabagas are a cross between turnips and cabbage, and they have a slightly sweet and nutty flavor.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Rutabaga and Carrot Puree
Ingredients
Instructions
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Peel and dice the rutabaga and carrots.
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In a large pot, bring water to a boil and add the rutabaga and carrots. Cook until tender.
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Drain the vegetables and transfer them to a blender or food processor.
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Add vegetable broth, olive oil, garlic, salt, and black pepper. Blend until smooth.
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Transfer the puree back to the pot and heat over low heat for a few minutes.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 18g6%
- Sugars 8g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
