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