Rutabaga puree

Rutabaga has to cook for longer than potato. The cooking juice is light and tasty. Underneath its rustic jacket the rutabaga has a fine texture and low calories. Time to bring it back in vogue!

Ingredients (serves 4):

  • 600 g of rutabaga
  • 200 g of potatoes
  • 200 ml milk
  • 1 knob of butter
  • salt, pepper
  • nutmeg


  • Wash and peel the vegetables. Cut them in pieces of equal size.
  • Put the rutabaga in slightly salted boiling water until tender (30 min. approximately).
  • Halfway through the cooking process, add the potatoes and leave to boil.
  • Put the cooked vegetables through a potato-masher, add a ladle full of the cooking juice and warm milk.
  • Flavour with salt, pepper and grated nutmeg. Serve hot.


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