Rutabaga Puree

Prep Time:
15 mins
Total Time:
50 mins
Makes 2 1/2 cups

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 ½ pounds), peeled and coarsely chopped

  • Coarse salt and freshly ground pepper

  • ½ cup homemade or store-bought low-sodium chicken stock

  • ¼ teaspoon chopped fresh thyme

  • 2 tablespoons mascarpone cheese

  • Thyme leaves, for garnish


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

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

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