Rutabaga Puree

A cross between a turnip and a wild cabbage, rutabaga has a distinctly sharp taste. This puree calls for a touch of mascarpone, which mellows the root vegetable's bold flavor. If making the semifreddo, buy a small container of mascarpone and save the rest for dessert.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Makes 2 1/2 cups
Rutabaga Puree

Source: Martha Stewart Living, December 2010


  • 2 tablespoons unsalted butter
  • 2 large shallots, coarsely chopped
  • 1 large rutabaga (about 1 1/2 pounds), peeled and coarsely chopped
  • Coarse salt and freshly ground pepper
  • 1/2 cup homemade or store-bought low-sodium chicken stock
  • 1/4 teaspoon chopped fresh thyme
  • 2 tablespoons mascarpone cheese
  • Thyme leaves, for garnish


  1. Melt butter in a small saucepan over medium heat. Cook shallots and rutabaga, stirring often, until both begin to soften, about 10 minutes. Season with 1 teaspoon salt. Add stock and thyme. Cover, and bring to a boil. Reduce heat to medium-low, and simmer until tender, 20 to 25 minutes.

  2. Puree vegetable mixture with mascarpone in a food processor until smooth. Season with pepper. Reheat if needed. Garnish with thyme.


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