Advertisement

Rutabaga & Potato Puree

November/December 1992

Your rating: None Average: 4.3 (4 votes)

Earthy rutabagas and garlic add flavor to mashed potatoes. They can be made ahead, making them the perfect choice for entertaining. Turnips can be substituted for the rutabagas, but the puree will not have the same creamy yellow color. Make it a meal: Serve with Bistro Beef Tenderloin and Tuscan Cabbage and Mushrooms for a perfect winter entertaining menu.


Rutabaga & Potato Puree

2 Reviews for Rutabaga & Potato Puree

12/23/2013
nice change of pace

Made this with a white potato, Yukon gold potato, rutabaga and turnip. We all enjoyed it. Since I'm not a mashed potato lover--I eat them, this recipe added a nuance that made it a nice change of pace

easy, good way to use winter veggies
Comments
12/12/2013
moist and tasty

I used the recipe as a starting point. I used a potato--one white and one Yukon gold. I used a rutabaga and a turnip. I only made half the recipe. I used dried thyme. It was a nice change of pace from ordinary mashed potatoes(which is not my favorite starch) I liked the combinations of al the flavors.

simple, few ingredients, nice change of pace
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner