Click on the Cookbook for the Recipes



To be served instead of potatoes. The rutabagas compliment the carrots and the minuscule amount of spices enhance the vegetables without taking over. I used less than a small knife edge from each of the spices and they were virtually undetectable. Do not add brown sugar; that would just spoil the delicate flavour of this wonderful vegetable dish.

3-4 large carrots, peeled and chopped
1/2 rutabaga, peeled and chopped
1-1/2 Tbsp butter
salt to taste
a tiny knife edge of ground cinnamon, a little less ground nutmeg and even less ground ginger

• Cook carrots and rutabaga in boiling salted water until tender.
• Pour discard cooking water and transfer vegetables into a food processor.
• Add the butter and purée until very smooth.
• Transfer purée back into the pot.
• Season with salt and stir in the spices.
• Transfer into a microwavable serving dish and reheat.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!