6-8 servings

  •  3 medium rutabagas, scrubbed, peeled and cubed
  • 1 head cauliflower, chopped into large pieces
  • 3 gloves garlic, peeled
  • Approximately  1/3 cup half-and-half or to keep things Paleo, use coconut milk.
  • 4-6 Tbsp  Kerrygold or organic butter, softened
  • 1- 1 1/2 tsp Real salt
  • freshly ground black pepper, to taste

Bring a large pot of water to a boil. Add rutabagas and cook on med-high for about 20 minutes, until almost tender. Add in cauliflower and garlic and continue to cook until both rutabagas and cauliflower are very soft but not falling apart-approximately 20 minutes. Drain VERY well and transfer to a food processor fitted with the blade attachment.

Pulse rutabaga and cauliflower until well chopped. Open the processor top and drop in softened butter, process the puree until very smooth. With blade running, add just enough milk though food processor’s feed tube to allow puree to blend smoothly. You may need a little less or a little more than ½ cup depending on the size of your vegetables.  Don’t add too much or the puree will be runny. Season to taste with salt and pepper. Top with chopped parsley for garnish.

Note: if you don’t have a food processor, an immersion blender or using a plain ol masher will work!

The golden hue of the rutabaga give this dish a creamy rich color and flavor.

May be made up to one day ahead and reheated. Serve piping hot.

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