• 1 pound rutabaga
• 2 carrots, peeled and cut into 2-inch lengths
• 1 small onion, thinly sliced
• 1 tablespoon light brown sugar
• 1/2 teaspoon ground ginger
• 1/4  teaspoon ground mace
• Pinch of cayenne pepper
• Salt to taste
• 2 tablespoons unsalted butter
• 1 cup chicken or vegetable broth

Method

Preheat oven to 350 F.

Peel rutabaga and cut into small chunks.

Combine rutabaga, carrots and onion in a heat proof casserole. Sprinkle with brown sugar, ginger, mace, cayenne, and salt. Dot with the butter and pour the broth over the vegetables.  Cover and bake in preheated 350 F oven for 2 1/2 hours.  

Working in batches, puree vegetables with their liquid in a food processor or blender.  Puree until light, but don't let it liquefy.  You want a little texture here.  Serve immediately, or, if making ahead, reheat, covered, in a 350 F oven for 15 to 20  minutes.

Serves: 4 to 6 as side dish

contributor: pat ciesla

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