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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
Details
Preparation
Step 1
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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