Rutabaga and coconut puree
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This vegan rutabaga puree is made without cream or butter, and achieves its smooth, creamy texture with the addition of coconut oil and milk. Spices like ginger, curry, and cilantro provide a warm, balanced flavor that perfectly balances the coconut's natural sweetness, creating a delicious Indian-inspired side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 rutabagas
- 3/4 cup coconut milk
- 1 tbsp. l. coconut oil
- 1 teaspoon curry powder
- 1 teaspoon grated ginger
- 1 teaspoon cinnamon
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Cooking the dish according to the recipe:
- Boil 2 diced, peeled rutabagas and 2 crushed garlic cloves in salted water until tender, 20–30 minutes; drain. In the same pan, heat 1 tablespoon coconut oil over medium heat. Add 1 teaspoon each curry powder, grated fresh ginger, and a pinch of cinnamon; stir for 30 seconds. Add 3/4 cup coconut milk and 2 teaspoons maple syrup; bring to a boil.
- Add the rutabaga and mash until smooth. Season with salt and pepper to taste. Sprinkle with cilantro.
Author of the recipe - Molly Yeh is an American blogger and cookbook author.
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