Tested till perfect Rutabaga Sweet Potato Puree

Rutabaga Sweet Potato Puree

This beautiful orange puree has a taste that's all grown up.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2006

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 1rutabaga, (about 2 lb/1 kg)
  • 3 3(about 2 lb/ 1kg) sweet potatosweet potatoes, peeled and cubed
  • 3 3clove garliccloves of garlic
  • 1/4 cup 1/4cupmelted butter or extra-virgin olive oil
  • 1 tsp 1tspDijon mustard
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 tbsp 2tbspminced fresh parsley
  • 1 1green oniongreen onions, minced
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Peel rutabaga; cut into 1-inch (2.5 cm) cubes. In pot of boiling salted water, cover and cook rutabaga for 5 minutes. Add sweet potatoes and garlic; cook until rutabaga is tender, about 10 minutes. Drain, reserving 1/4 cup (50 mL) of the cooking water.

In food processor, puree about one-third of rutabaga mixture with butter, mustard, salt, pepper and reserved cooking water until smooth; scrape back into pot. Puree remaining vegetables; add to pot, mixing to combine. (Make-ahead: Refrigerate, uncovered, in airtight container until cool; cover and refrigerate for up to 2 days. Or freeze for up to 1 week; thaw in refrigerator. Reheat to serve.) Stir in parsley and green onion.

Nutritional Information Per serving: about

cal 165 pro 3g total fat 6g sat. fat 4g
carb 26g fibre 4g chol 15mg sodium 696mg

% RDI:

calcium 7 iron 9 vit A 168 vit C 52
folate 10
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