Rutabagas with carrots and pistachio

This two-colour recipe is a hit with children, who love its slightly sweet taste. A good way to persuade them to eat vegetables. An ideal side dish with fish and meat.

Ingredients (serves 5):

  • 950g of rutabaga
  • 350g of carrots
  • 2 shallots
  • 3 table spoons of olive oil
  • 100ml light cream
  • 1 spoon of honey
  • a knob of butter
  • salt, pepper
  • nutmeg
  • 25g pistachios


  • Wash and peel the vegetables.
  • Slice the carrots and dice the rutabagas.
  • Peel, chop and fry the shallots in the pan for 2 min. Add the carrots and cook for 10 minutes over medium heat.
  • The carrots should stay crunchy. Add the rutabaga and stir, add salt and pepper and leave to boil.
  • Add water while cooking if necessary.
  • When cooked, add nutmeg and cream and sprinkle with the shelled pistachios. Serve hot.


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