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3.9.11

CARROT AND RUTABAGA PURÉE


To be served instead of potatoes. The rutabagas compliment the carrots and the minuscule amount of spices enhance the vegetables without taking over. I used less than a small knife edge from each of the spices and they were virtually undetectable. Do not add brown sugar; that would just spoil the delicate flavour of this wonderful vegetable dish.

3-4 large carrots, peeled and chopped
1/2 rutabaga, peeled and chopped
1-1/2 Tbsp butter
salt to taste
a tiny knife edge of ground cinnamon, a little less ground nutmeg and even less ground ginger

• Cook carrots and rutabaga in boiling salted water until tender.
• Pour discard cooking water and transfer vegetables into a food processor.
• Add the butter and purée until very smooth.
• Transfer purée back into the pot.
• Season with salt and stir in the spices.
• Transfer into a microwavable serving dish and reheat.






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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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