Rutabaga Purée with Brown Butter & Mascarpone

Rutabagas may be a funny looking vegetable, but they are delicious. Try one in a mashed puree with brown butter and mascarpone.

Rutabaga Purée with Brown Butter & Mascarpone 

Print This Recipe Total time Yield 6Source inspired by Martha Stewart LivingPublished


  • 4 tablespoon unsalted butter
  • 1 large shallot, peeled & coarsely chopped
  • 1 large rutabaga (about 2 pounds), peeled and coarsely chopped
  • 1 teaspoon coarse salt, pluse more to taste
  • 1 cup chicken stock
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 1 pinch freshly cracked black pepper, to taste
  • 4 tablespoon mascarpone cheese


Heat a large, heavy bottomed sauté pan over medium heat. Add the butter. As it begins to melt, start swirling the pan frequently and watching the butter carefully. You will notice the butter will get foamy, and then the milk solids will begin to brown. Once that starts, remove skillet from heat. Smell the butter; it should have a nutty aroma, and be caramel in color.

Add the shallots and rutabaga. Return the pan to medium heat and cook, stirring often, until the vegetables begin to soften, about 10 minutes. Season with salt. Add stock and thyme leaves. Cover, and bring to a boil. Reduce heat to low, and simmer until tender, 20 to 25 minutes. Remove from heat and allow to cool slightly.

Purée vegetable mixture with mascarpone in a food processor until smooth. Season with pepper. Reheat if necessary. Garnish with more thyme leaves.