Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Rutabaga Puree 4.0 (3) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 50 mins Servings: 4 Yield: 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. Ingredients 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 Directions 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. Puree vegetable mixture with mascarpone in a foodprocessor until smooth. Season with pepper. Reheat if needed. Garnish with thyme. Print