Rutabaga Puree with Goat Cheese & Rosemary

By joanmarie

Ingredients

• 2 pounds rutabaga (about 1 very large)
• 3/4 cup low-fat milk
• 1/2 cup crumbled soft goat cheese
• 2 tablespoons butter, cut into small pieces
• Land O Lakes Butter Light, 4 Sticks
• 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried, plus more for garnish
• 3/4 teaspoon salt

Details

Preparation time 15mins
Cooking time 30mins
Adapted from EATINGWELL.COM

Preparation

Step 1

Cut off the bottom of the rutabaga so it has a flat base to keep it steady. Then cut off the skin with a sharp knife, following the contour of the root. Cut the flesh into 1/2-inch pieces.
Bring an inch of water to a boil in a large pot fitted with a steamer basket. Add the rutabaga, cover, and steam until tender, 12 to 15 minutes.
Transfer the rutabaga to a food processor. Add milk, goat cheese, butter, rosemary and salt and puree until very smooth, scraping down the sides of the bowl as necessary. Transfer to a serving dish. Garnish with fresh rosemary, if desired.