Rutabaga Tarragon Puree | If chefs were vigilante superheroes and dishes were our weapons, well then, I’d be slinging purees out of my sleeves to eliminate culinary crime. It is definitely my weapon of choice because it’s what we do! If you’re a reader of this blog then you already know that, but we keep pushing the limits, tweaking technique and ingredients, until our weapon is the sharpest it can possibly be. And let us just tell ya, this puree recipe could cut through diamonds…so watch out future Diamond villain. I’m coming for you.
In this recipe, we throw a root veggie wedding and hitch the potato with a rutabaga! It’s a match made in heaven. We cook them until they’re both nice & soft, then blend with some warm, spiced cream and tarragon. Oh, and don’t forget the cream cheese! Fancy and delicious.
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- Butter - 2 tablespoons
- Half & Half - 1 cup
- Cream Cheese - 3 heaping tablespoons
- Rutabaga - 1, large
- Yukon Gold Potatoes - 1, medium
- Roasted Garlic - 2 teaspoons
- Tarragon - 2 teaspoons, finely minced
- Chicken Bouillon Powder - 1 tablespoon
- Cayenne Pepper - ⅛ teaspoon
- Onion Powder - ¼ teaspoon
- Salt - 1½ teaspoons
- Sauce Pot
- Saucepan - small
- Food Processor
- Rubber Spatula
- Cut 1 tablespoon of the butter into small cubes and toss it back in the fridge. You want it cold.
- Peel your rutabaga and potato, and cut them into a large dice. Try to make the pieces as evenly sized as you can.
- Finely mince your tarragon leaves.
- Get all your spices together. Alright let’s cook!
- Fill your sauce pot up with water, add a big pinch of salt, and toss in the rutabaga.
- Turn the heat on high and boil it for 20 minutes.
- Then toss in the potato pieces and boil for 15 more minutes.
- Also toss in the cold cubed butter, cream cheese, roasted garlic and the rest of the salt.
- While the veggies are boiling away, pour the half & half in the saucepan and whisk in the other tablespoon of the butter (not the one you cubed up), chicken bouillon, cayenne, onion powder and half of the salt.
- Put the pan over medium heat and once it starts to smoke around the edges - about 3 minutes - turn the heat down to low and reduce for at least 10 minutes (whisk it often so the fat doesn’t congeal on the surface).
- When the veggies are done, strain them, and add them directly to the food processor bowl.
- Toss in the cream cheese too.
- Now go ahead and turn the processor on and let it run for 15 full seconds.
- Then with the machine still running, slowly drizzle in 1 ½ tablespoons of the cream mix (save the rest of the cream for another use), until it’s nice and smooth - about 45 seconds total.
- Now gently fold in your tarragon.
- That’s it! Scrape the puree into a saucepan, cover the surface with parchment paper, and keep it in a warm place until you’re ready to plate.
* Use the extra spiced cream mix for any other puree or as a base for a pasta sauce!
* Don't put your tarragon leaves in the food processor! Fold them in at the end for goodness sake!
* Did you know in Northern Europe, they used to carve rutabagas and turnips instead of pumpkins for Halloween?
If you’ve read this far, then you need to check out Tarragon Cauliflower Puree and Crispy Short Rib Wontons + Ragu.
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