Quenelles Of Vanilla Scented Rutabagas And Carrot Puree Recipes

Steps:

• Boil the vegetables with just enough water to cover.
• Boil until fork-tender.
• Puree the vegetables in a food processor until smooth.
• Add the rest of the ingredients and blend.
• Shape between two spoons to form into a quenelle.
• Serve warm.

Steps:

• Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.

Steps:

• Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.

Steps:

• Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to processor; puree until smooth. Return to pot. Stir over medium heat until any excess liquid evaporates. Add butter; stir until melted. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium heat, stirring often.)

Steps:

• In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender.
• Drain and mash by hand or in a food processor until coarse.
• Blend in butter, a pinch of sugar and salt and pepper to taste.
• Serve warm.

Steps:

• Cut carrots and rutabaga into 3x1/4-in. strips. Place in a saucepan; add broth. bring to a boil. Reduce heat; cover and cook for 13-15 minutes or until tender. Do not drain. , Meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir for 3 minutes. Add to vegetables; cook, uncovered, 3-4 minutes longer or until vegetables are glazed, stirring gently.

Steps:

• 1. Combine carrot and rutabaga cubes in a large pan with cold water to cover and a dash of salt. Bring to a boil over medium/high heat. Reduce heat and simmer until fork tender. (about 20 minutes)
• 2. Drain well. Put through a ricer or food mill. (can use the Kitchen Aid or even a food processor if you want it very smooth) ) Return it to the pot. Add butter,red pepper,salt and pepper and stir until butter has melted. Blend in the heavy cream. Reheat, stirring constantly until warmed through.