12 Days of Christmas Recipes, Day 10: Winter Vegetable Puree
Rutabaga has always been a classic Canadian side dish for the big Christmas dinner. This variation uses a variety of root vegetables such as carrots, parsnips and sweet potatoes for an updated taste. Rutabaga can be substituted for the carrots if desired. The other good news is that it can be made ahead and frozen in a casserole dish for the big day. This dish is great for other winter days and uses locally grown vegetables that are inexpensive and seasonal.
2 cups chopped peeled carrots 500 mL
2 cups chopped peeled parsnips 500 mL
2 large sweet potatoes, peeled and cubed 2
1 tsp Dijon mustard 5 mL
3 tbsp butter 50 mL
3 tbsp brown sugar 50 mL
Salt and freshly ground pepper to taste
In a large saucepan, cook vegetables together in enough water to cover until tender, about 30 minutes. Drain well and shake pan over turned off heat until moisture evaporates. Mash until smooth. Stir in mustard, butter, sugar and salt and pepper to taste.
Turn into buttered casserole dish, cover and refrigerate up to 2 days or freeze in airtight container for up to 4 weeks. Thaw if frozen and reheat in 350 degree oven until hot, about 25-30 minutes. Makes 6 to 8 servings.
– Bonnie Baker Cowan