Rutabaga Purée
Try this silky vegetable purée — it's delicious! Rutabaga purée makes a great side dish and a worthy alternative to mashed potatoes. Serve it with meat or poultry, and adjust the consistency with broth — thicker or looser, however you like it.
Katya
Recipe author
Rutabaga Purée
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 %
2 g
Fats 31 %
4 g
Carbohydrates 54 %
7 g
58 kcal
GI:
17
/
0
/
83
- Peel and wash the rutabaga and celery root, cut them into cubes, and put them in a heavy-bottomed pot with the olive oil; set it over the heat. 2. Peel the garlic, slice it thin, and add it to the pot with the vegetables. 3. Once the vegetables have browned a little, pour in the vegetable broth and water, bring to a boil, and cook over medium heat for about 20 minutes, until the vegetables are soft. 4. Add the vegan cream cheese, season with salt and pepper to taste, and blend everything smooth with an immersion blender. Spoon the purée onto plates, sprinkle with freshly ground black pepper, and garnish with herbs if you like. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Rutabaga - 34 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Sea salt - 0 kcal/100g
- Vegetable broth - 13 kcal/100g
- Celery root - 32 kcal/100g
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