Swede

By • November 12, 2010 • 0 Comments

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Author Notes: I don't know why this is called Swede, except perhaps it reflects the Scandinavian love of root vegetables. It's a lovely side dish for turkey or a roast beef, and good all by itself!CottageGourmet

Serves 8-10 as a side dish

  • 5 pounds rutabaga
  • 1/4 pound butter (1 stick)
  • 1/2 - 3/4 cups half-and-half or heavy cream
  • 2 tablespoons fresh sage leaves, roughly chopped (can substitute with 1 T. dried)
  • salt & white pepper to taste
  1. Trim the rutabagas, cut in half and boil in salted water until tender, about 25 minutes.
  2. Drain, peel and put into bowl of food processor fitted with steel knife.
  3. Add the butter and pulse until melted and incorporated.
  4. Add 1/2 c. of the cream and puree until smooth, adding more cream as necessary, until you have a smooth puree. Open the processor, drop in the sage, and pulse a few times until evenly distributed.
  5. Taste the Swede. If necessary, adjust seasonings with salt and white pepper. Serve immediately or cover with tinfoil and let sit until ready to eat. The Swede can be reheated in a pan or served closer to room temperature, it's nice either way.
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Tags: cream, keeps well, rutabaga, sage

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