You are here

Carrot And Swedish Rutabaga Puree

Veggie.Lover's picture
<p><a href="http://en.wikipedia.org/wiki/Rutabaga">Image Credit</a></p>
Ingredients
  Carrots 1⁄2 Pound, peeled
  Swede 1⁄2 Pound, peeled
  Potato 1⁄2 Pound, peeled
  Sea salt 1 Teaspoon
  Ginger 1⁄2 Ounce, peeled
  Eggs 2 Small, beaten
  Honey 1 Teaspoon
  Cayenne 1 Pinch
Directions

GETTING READY
1. Rinse the vegetables well
2. In a large saucepan, place the vegetables and pour cold water over them
3. Boil them till tender for 4 minutes over a gentle heat
4. Drain the vegetables when cooked
5. In the same pan, reheat the vegetables all moisture has evaporated and set aside to cool

MAKING
6. Use a large sieve to pass the cooled vegetable mixture through till it is smooth.
7. Return the puree to the pan and reheat again
8. In a liquidizer jar, tip in the ginger, lemon, orange juice, rice, eggs and honey.
9. Run the blender till the mixture is smooth.
10. Add the juice mixture to the puree and mix well for four minutes. The eggs in the mixture should just start to set and bind the mixture together.
11. Season with cayenne pepper
12. Cool the mixture

FINALIZING
13. Place the mixture in individual serving bowls

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

Rate It

Your rating: None
4.2875
Average: 4.3 (12 votes)