Parsley, Rutabaga, and Apple Puree
Chef Holly Herrick, hollyherrick.com
A member of the mustard family, rutabaga is a cross between turnips and cabbage, and has characteristics similar to both of them. Loaded with nutrients and fiber and low in calories, rutabaga’s slightly sulfuric flavor is tamed with the addition of sweet apple and fluffy Yukon gold potatoes in this show-stopping recipe. Flakes of pureed, fresh parsley bring out the rutabaga’s distinct and winning flavor in this deceptively simple dish that takes just minutes to prep and will last a lifetime in your memories. This is a perennial favorite on my table.
- 3 medium rutabagas, peeled and cut into 2-inch cubes (about 4 cups)
- 1 Golden Delicious apple (or another sweet variety), cored and quarted with skin on
- 1 Yukon gold potato, peeled and cut into 2 –inch cubes
- 1 cup water
- Salt and freshly ground black pepper
- 2 tablespoons sour cream
- 2 tablespoons butter
- ¼ cup fresh parsley, stiff leaves removed
Combine the rutabaga, apple, potato, water, and initial seasoning of salt and pepper in a medium-size pot. Bring to a boil over high heat and then reduce heat to a simmer. Cover and cook until the vegetables are fork tender, about 35-40 minutes.
Remove from heat. Drain off all but ¼ cup of the cooking liquid (reserve for a vegetable stock for later use in soup or sauce) and add sour cream, butter, and parsley to the pot with the cooked produce and cooking liquid. Puree with a hand-held blender or process in the bowl of a food processor until very smooth. Taste and adjust seasonings as needed. Serve immediately alongside pork or another roast with generous dollop of butter.
NOTE: The puree can be stored overnight in an airtight container in the refrigerator. Reheat over moderate heat before serving.