Vegetable Purée

Name: Vegetable Purée
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 small rutabaga (Swedish turnip); 1 onion, quartered; 2 carrots, roughly julienned; 4 garlic cloves; 1 tomato, halved; 2 medium green bell peppers, halved and deseeded; Salt and pepper to taste; 1/4 cup vegetable broth

Bianca Mwale @bianca_eatsy

Zomba, Malawi

My relationship with rutabaga is absolutely terrible and hostile. Either I haven’t cracked the code yet or it might just have to fall under ‘may try’.

I’ve tried substituting rutabaga for potatoes in a mash - It turned out pretty descent with all the butter and seasoning but was honestly too much effort in my opinion. However, a combination of rutabaga and other vegetables in a purée is a solid fallback plan that I won’t even try to gate keep. It could simply be rutabaga and carrot purée or you could experiment with all of your favorite vegetables. The key is getting the seasoning perfect at all cost and you’ll enjoy a good plate of food.

#GoldenApron23

My relationship with rutabaga is absolutely terrible and hostile. Either I haven’t cracked the code yet or it might just have to fall under ‘may try’.

#GoldenApron23

Bianca Mwale @bianca_eatsy

Zomba, Malawi

My relationship with rutabaga is absolutely terrible and hostile. Either I haven’t cracked the code yet or it might just have to fall under ‘may try’.

#GoldenApron23

My relationship with rutabaga is absolutely terrible and hostile. Either I haven’t cracked the code yet or it might just have to fall under ‘may try’.

Saved

Ingredients

30 minutes

2 servings

1small rutabaga (Swedish turnip)
1onion, quartered
2carrots, roughly julienned
4garlic cloves
1tomato, halved
2medium green bell peppers, halved and deseeded
Salt and pepper to taste
1/4 cupvegetable broth

Saved

Steps

30 minutes

1

Preheat the oven to 200°C. Wash and chop the vegetables except turnip and arrange them in a single layer on a baking pan
2

Drizzle with olive oil and season generously with salt and black pepper
3

Bake vegetables for 30 minutes or until they're tender and slightly browning
4

Meanwhile peel and roughly cut turnip into cubes. Place in a small pot, cover with boiling water and a pinch of salt. Boil until tender but still a little firm. Drain and set aside
5

Transfer baked vegetables to a food processor with a little bit of the boiled turnip, butter and vegetable broth at a time. Blend until smooth, adjusting salt or pepper as needed. Feel free to add the whole turnip as desired
6

Serve as preferred. Enjoy 😉