Mashed Rutabaga and Carrots

From Richardo
Mashed Rutabaga and Carrots
Mashed Rutabaga and Carrots

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    cups (1 litre) rutabaga, peeled and cubed

  • 4

    cups (1 litre) carrots, peeled and sliced

  • 2

    cloves garlic, finely chopped

  • 2

    tbsp (15 ml) butter + 2 tbsp chicken stock

  • 2

    cups (500 ml) chicken broth

  • 1

    teaspoon (5 ml) honey

  • Salt and pepper

Directions

1. In a saucepan, gently cook the vegetables in the butter and 2 tbsp stock for about 10 minutes or until lightly browned. Season with salt and pepper. 2. Add the broth and bring to a boil. Cover and simmer for about 25 minutes or until the vegetables are tender. Drain and keep the broth aside. 3. In a food processor, purée the vegetables with the honey until smooth. Add broth, if needed. Adjust the seasoning.

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