Rutabaga Purée with Brown Butter & Mascarpone

Name: Rutabaga Purée with Brown Butter & Mascarpone
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters chicken stock; 1 teaspoon coarse salt, pluse more to taste; 1 Tbsp fresh thyme leaves, plus more for garnish; 4 Tbsps mascarpone cheese; 1 pinch freshly cracked black pepper, to taste; 4 Tbsps unsalted butter

You can never have too many side dish recipes, so give Rutabaga Purée with Brown Butter & Mascarpone a try. This gluten free, primal, and vegetarian recipe serves 6. One serving contains 128 calories, 2g of protein, and 13g of fat. Head to the store and pick up chicken stock, freshly cracked pepper, thyme leaves, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Heat a large, heavy bottomed sauté pan over medium heat.

Equipment you will use

Frying Pan

Add the butter. As it begins to melt, start swirling the pan frequently and watching the butter carefully. You will notice the butter will get foamy, and then the milk solids will begin to brown. Once that starts, remove skillet from heat. Smell the butter; it should have a nutty aroma, and be caramel in color.

Ingredients you will need

Caramel

Butter

Milk

Equipment you will use

Frying Pan

Add the shallots and rutabaga. Return the pan to medium heat and cook, stirring often, until the vegetables begin to soften, about 10 minutes. Season with salt.

Ingredients you will need

Vegetable

Rutabaga

Shallot

Salt

Equipment you will use

Frying Pan

Add stock and thyme leaves. Cover, and bring to a boil. Reduce heat to low, and simmer until tender, 20 to 25 minutes.

Ingredients you will need

Thyme

Stock

Remove from heat and allow to cool slightly.Purée vegetable mixture with mascarpone in a food processor until smooth. Season with pepper. Reheat if necessary.

Ingredients you will need

Mascarpone