Author Notes
I love, love, love this recipe. It's rich and creamy and tastes decadent for such simple ingredients. It's the perfect side for a cold fall or winter night. —Samantha Angela
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Ingredients
- Potato & Swede Puree
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1
Swede or Rutabaga, peeled and cubed
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2
White New Potatoes, peeled and cubed
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2 teaspoons
Dijon Mustard
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3 tablespoons
Cream or Whole Milk
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1 tablespoon
Butter
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salt & pepper to taste
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a few sprigs of Thyme
- Caramelized Onions
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1
large Vidalia Onion, sliced thinly
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1 tablespoon
Butter
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1/2 teaspoon
Salt
Directions
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Place swede and potatoes in a large pot and fill with water until almost covered. Bring to a boil and allow to simmer for about 20 minutes or until fork tender.
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While the swede and potatoes are cooking, heat a large skillet on the stove over medium low heat. Add the butter and, once melted, the onion and salt.
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Cover the onions and let cook for 15 minutes, stirring occasionally, until they are lightly browned. Uncover and cook another 5 minutes or until the onions are fully browned.
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Drain and add the mustard, cream, butter, and salt & pepper. Puree with an immersion blender until smooth.
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To serve: Spoon puree into a bowl, top with onions, and garnish with thyme.
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