- Yield : 8 to 10 servings
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 45m
Average Member Rating
(0 / 5)
0 People rated this recipe
This information is per serving.
Saturated Fat4 grams
- 3 pounds rutabaga (about 1 large rutabaga), peeled and roughly chopped
- Kosher salt and freshly ground black pepper
- 1 cup chicken stock
- 4 tablespoons (1/2 stick) unsalted butter
Put the chopped rutabaga in a pot, cover with water and add a pinch of salt. Bring to a simmer and simmer until soft, about 30 minutes; drain.
Meanwhile, put the chicken stock and butter in a medium pot and heat over medium heat until warmed through.
Transfer the rutabaga and warm stock mixture to a food processor and puree (or use an immersion blender). Season with salt and pepper.