Kitchen Garden Seeds

Puréed Rutabaga Clouds
Jo-Anne van den Berg-Ohms, John Scheepers * Bantam, CT
Recipe Seeds
Thanksgiving feels empty and sad without our Puréed Rutabaga Clouds. It's a family tradition that goes way back. The ingredients are not measured exactly, but by taste and consistency.
Puréed Rutabaga Clouds
  • 2 or 3 medium-size Rutabagas
  • Kosher salt
  • 1 stick of sweet butter (cut into 8 pieces)
  • 2 individual servings of pear baby food
  • Fine sea salt
  • Freshly cracked black pepper
  • 1. Peel the Rutabagas. Cut each in half. On a non-slip surface, cut them into 1 1/2 to 2 inch chunks. making sure that they are all about the same size. Rutabagas are hard and dense: carefully use a sharp knife and avoid cutting yourself.
    2. Put the Rutabaga chunks into a soup pot. Fill with room temperature water so that all of the chunks are covered. Season with kosher salt.
    3. Bring the pot to a boil over high heat, stirring occasionally. Boil until the Rutabaga chunks are fork tender, for 20 to 30 minutes depending on the size of your pot and the amount of Rutabaga. Drain the pot into a colander in the sink. Let them sit for a couple of minutes to make sure excess moisture has evaporated.
    4. Put the cooked Rutabaga cubes into the bowl of a food processor. Pulse until the cubes begin to break up. Then, purée the Rutabaga, adding pats of butter through the food chute, until all are incorporated and the Rutabaga is smooth and silky. Add the pear baby food. Purée until incorporated. Add fine sea salt incrementally until tasty. Add a little bit of freshly cracked black pepper to taste. At this point, you can cover and chill them until ready to reheat and serve within a day or two. They freeze really well too. Before serving, heat until piping hot in a pot on the stove while stirring.