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.
CARROT AND RUTABAGA PURÉE
3-4 large carrots, peeled and chopped1/2 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.
