Rutabaga Puree

If you have written off rutabaga as that weird waxy root at the bottom of the produce bin, this puree will change your mind.

Boiled until fork-tender and blended with sweet potato, the rutabaga turns silky smooth with a slightly sweet, earthy flavor that sits somewhere between turnips and carrots. A pinch of cayenne adds warmth without heat, and nutmeg rounds out the edges the way it does in a good bechamel.

The secret here is dry milk powder. It adds body and creaminess without butter or cream, keeping this firmly in diabetic-friendly and low-fat territory. Save some of the cooking water before you drain. A splash or two while blending is all you need to hit that perfect mashed-potato consistency.

Pro Tips

• Cut the rutabaga and sweet potato into similar-sized cubes so they cook at the same rate. Rutabaga is denser, so aim for ¾-inch pieces.
• A food processor gives you a smoother result than a blender here, but either works. If using a blender, work in batches to avoid overflow.
• Taste before serving. Rutabagas vary in sweetness, and you may want an extra pinch of salt or cayenne to balance.

Variations

• Stir in roasted garlic for a deeper, more savory puree.
• Replace the sweet potato with parsnips for an all-white presentation.
• Top with crispy fried shallots for a bit of crunch at the table.