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Rutabaga and carrot puree from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • rutabagas
  • carrots

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Notes about this recipe

  • mfeldman51 on November 22, 2017

    Really nice, especially for the rutabaga-hesitant. The carrots smooth things out, taste-wise, as do the butter and brown sugar. Leave the puree a bit chunky. Perfect for a holiday dinner, as it can be made ahead.

  • debwfrank on November 30, 2010

    Used less sugar. Everyone loved this and so easy.

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