Time: 45 min.
Complexity: easily
Servings: 8

Although rutabaga resembles a turnip in appearance, it is actually related to cabbage and has a less bitter taste. This humble vegetable, undeservedly forgotten in our country, is widely used in Europe for all kinds of salads and vegetable side dishes. Rutabaga puree is often served with roast poultry at Christmas and New Year's. Boil the rutabaga in water, then puree it in a blender, adding chicken broth and butter for a fuller, richer flavor.

Ingredients:

• 1.3 kg rutabaga (about 1 large rutabaga), peeled and coarsely chopped
• 1 cup chicken broth
• 55 g butter

Substituting ingredients
Measuring containers used

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.

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Preparation:

Step 1
• Place the sliced ​​rutabaga in a saucepan, cover with water, and add a pinch of salt. Bring to a boil and simmer until tender, about 30 minutes. Then drain.
Step 2
• Meanwhile, in a medium saucepan, add the chicken broth and butter and heat over medium heat.
Step 3
• Place the rutabaga and warm broth in a food processor and puree until smooth (or use an immersion blender). Season with salt and pepper.

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