Rutabaga Puree with Goat Cheese & Rosemary

Photo by Joanmarie J.
Adapted from eatingwell.com

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from eatingwell.com

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

Directions

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.

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