Your puree will never have been so tasty!
INGREDIENTS
- 1 liter (4 cups) rutabaga, peeled and cubed
- 1 liter (4 cups) carrots, peeled and sliced
- 2 garlic cloves, chopped
- 75 ml (1/3 cup) butter
- 500 ml (2 cups) chicken broth
- 5 ml (1 tsp.) honey
- Salt and pepper
PREPARATION
In a saucepan, gently fry the vegetables in butter for about 10 minutes until lightly browned. Salt and pepper to taste.
Add broth and bring to boil. Cover and simmer about 25 minutes or until vegetables are tender. Drain and set the broth aside.
In a food processor, blend vegetables with honey until smooth. Add broth as needed. Adjust the seasoning.