New This Month

Ginger-Rutabaga Puree


Apples add sweetness to this creamy, nutrient-rich puree.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Martha Stewart Living, December/January 2015


  • 2 tablespoons unsalted butter, plus more for serving
  • 1 small onion, coarsely chopped
  • 1 1-inch piece fresh ginger, peeled and finely chopped
  • 2 apples, such as Gala, peeled, cored, and sliced (3 cups)
  • 3 pounds rutabagas, peeled and chopped (8 cups)
  • 1 1/2 cups low-sodium chicken broth
  • Coarse salt


  1. Melt butter in a large straight-sided skillet over medium. Add onion, ginger, and apples; cook, stirring frequently, until onion begins to soften, about 3 minutes.

  2. Stir in rutabagas, broth, and 1 teaspoon salt. Cover and cook, stirring once halfway through, until rutabagas are tender, about 30 minutes. Transfer to a food processor and puree until smooth. Serve immediately, topped with butter.

Reviews Add a comment

  • ALR9564495DW
    9 FEB, 2016
    Easy, fast & flavorful! Made as part of MS magazine Apple Stuffed Pork Wellington menu for a dinner party. Wasn't sure the rutabagas would be a favorite so I also made Sweet Potato Puree. However, the Ginger Rutabaga Puree was a real hit! This was a great discovery because I only ever used rutabagas for soup. I will make this as part of the menu again and as a side for simpler fall/winter meals.