Rutabaga & Sweet Potato Puree

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This recipe will create a beautiful, soft, light-orange puree that will be quite sweet. But don’t be deceived, purees are not just for babies! The roasted seeds or nuts are optional, but quite a tasty compliment to the sweetness of the roots. Remember, wonderful English walnuts are available from Farm Shop!

Ingredients

1 – 1.5 lbs rutabaga, cubed

2 large sweet potatoes, cubed

1 onion, chopped

3 Tbsp olive oil

salt and pepper to taste

1/2 cup chopped walnuts (if allergic or unavailable try pumpkin or sunflower seeds)

1 tsp soy sauce or tamari

1/2 tsp maple syrup

Preparation

Cover cubed potatoes and rutabaga with water. Add a pinch of salt, bring to a boil and reduce to a simmer. Simmer until soft, about 15 minutes. While the roots are boiling, saute the onion in 1 Tbsp olive oil until translucent and set aside. In a bowl, combine nuts, soy sauce and maple syrup and stir to coat. In a small pan over medium heat, toast the nuts or seeds, stirring every 15-30 seconds to avoid burning. The soy sauce and maple syrup will carmelize slightly, so keep everything moving to avoid burning. Toast until browned and slightly crisped, about 2 minutes. Drain the roots, add the onions and remaining olive oil and puree, either in a Cuisinart or with a spoon. Top with seeds and enjoy!!!

Related Tags:

Rutabaga • Sweet Potatoes