Whipped Rutabaga and Carrots
Portion Size: ½ cup rutabaga and carrots
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 rutabagas (4 cups), About 2½ pounds total | Washed, peeled and cut into 1-inch pieces |
| 5 carrots | Washed, peeled and cut into 1-inch pieces |
| 1 tablespoons margarine or butter | |
| 3 tablespoons packed light brown sugar | |
| 1 teaspoon salt |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. | Cook until internal temperature reaches 135°F. |
| 2 | Transfer vegetables with a slotted spoon to a food processor and purée with margarine, brown sugar, and salt until very smooth. | |
| 3 | If necessary, transfer purée back to pot and reheat. | Cook until internal temperature reaches 135°F. |
Posted in Vegetable Recipes
