Cooking rutabaga puree: the classic
In addition to a kilo of rutabaga, for our first recipe you also need 20 grams of butter, a clove of garlic and onion, 250 milliliters of meat broth, a bunch of parsley, two tablespoons of cornstarch soup, a cup of fresh cream, as well as salt, pepper and nutmeg.
- First, peel the rutabaga. Don’t throw away the leaves, you’ll need them later. Then cut the tuber into cubes or slices.
- Next, sauté the onion and diced garlic clove in the butter, then add the rutabaga.
- Add the beef broth. Let the rutabaga steam until cooked through and add the finely chopped rutabaga leaves after about 15 minutes.
- After about 25 minutes, drain the kohlrabi and mix with the parsley. Use the parsley without the stems.
While cooking, add the butter and crème fraîche and season with salt, pepper, and nutmeg.
- If the puree is too runny, mix the cornstarch with a little water and thicken the kohlrabi puree with it.
Vegetarian and vegan variations.
The recipe from the previous chapter can also be easily modified to make it vegetarian or vegan.
- For the vegetarian version, simply replace the beef broth from our previous recipe with a vegetable broth and you can enjoy pure vegetarian.
- If you want to make the vegan puree, you should also substitute the butter and crème fraîche in addition to the beef broth.
- Margarine is recommended over butter as it is mostly vegan. Several manufacturers also offer vegan butter.
- Instead of crème fraîche, you can use vegan creams for cooking, or you can make your own vegan crème fraîche.
- To do this, mix 130 grams of cashew nuts soaked in water, 125 ml of water, a little lemon juice and white wine vinegar, and season with a little salt. Add the vegan crème fraîche to your rutabaga purée to complete the recipe.