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Baked Carrot And Rutabaga Puree Recipe
|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|
|Finely chopped nuts/Dry bread crumbs||2 Tablespoon|
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
Drop into boiling salted water and bring to boil; reduce heat, cover and simmer for about 20 minutes or until tender.
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 350Â°F (180Â°C) oven for 20 to 30 minutes or until heated through, removing lid for last 10 minutes.