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Baked Carrot And Rutabaga Puree

Canadian.Recipes's picture
Baked Carrot And Rutabaga Puree is a very easy to prepare recipe. Enjoy this amazingly delicious mouth watering Baked Carrot And Rutabaga Puree dish; I am sure you would love to share your experience with me.
  Carrots 2 Pound (1 Kilogram)
  Rutabaga 2 Pound (1 Kilogram)
  Butter 125 Milliliter (1/2 Cup)
  Whipping cream 50 Milliliter (1/4 Cup)
  Brown sugar 1 Teaspoon
  Salt To Taste
  Finely chopped nuts/Dry bread crumbs 2 Tablespoon
  Butter 1 Tablespoon

Peel carrots and rutabaga and cut into 2 inch (5 cm) lengths.
Drop into boiling salted water and bring to boil; reduce heat, cover and simmer for about 20 minutes or until tender.
Drain well.
In food processor or blender, puree vegetables in batches with 1/2 cup (125 mL) butter, cream, sugar, and salt to taste.
Spoon mixture into buttered 6 cup (1.5 L) baking dish.
Sprinkle with nuts and dot with 1 tbsp (15 mL) butter. (Dish may be prepared ahead to this point, covered and refrigerated. Bring to room temperature before continuing with recipe.)
Bake puree in 350°F (180°C) oven for 20 to 30 minutes or until heated through, removing lid for last 10 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2087 Calories from Fat 1334

% Daily Value*

Total Fat 151 g231.6%

Saturated Fat 86.6 g432.8%

Trans Fat 0 g

Cholesterol 372.5 mg124.2%

Sodium 1330.6 mg55.4%

Total Carbohydrates 174 g58%

Dietary Fiber 50.2 g200.8%

Sugars 102.8 g

Protein 27 g53.7%

Vitamin A 3101.3% Vitamin C 467.2%

Calcium 83% Iron 41.5%

*Based on a 2000 Calorie diet


Baked Carrot And Rutabaga Puree Recipe