Rutabaga Sweet Potato Puree Rutabaga Sweet Potato Puree

Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2006



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 facts Per serving: about

  • Sodium 696 mg
  • Protein 3 g
  • Calories 165.0
  • Total fat 6 g
  • Cholesterol 15 mg
  • Saturated fat 4 g
  • Total carbohydrate 26 g


  • Iron 9.0
  • Folate 10.0
  • Calcium 7.0
  • Vitamin A 168.0
  • Vitamin C 52.0
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Rutabaga Sweet Potato Puree