Recipe

EATING RABBIT FOOD: CARROT RUTABAGA MASH

Community Pick!

Recipe
No Questions Yet

EATING RABBIT FOOD: CARROT RUTABAGA MASH

Photo by Waverly

This recipe was entered in the contest for Your Best Carrot Recipe

This recipe was entered in the contest for Your Best Root Vegetable Side
AntoniaJames's Testing Notes: Yogi Berra once said, “It ain’t over till it’s over.” Keep that in mind when you make this delightful side dish. The pureed roasted vegetables were okay, but nothing special. Once I stirred...
Yogi Berra once said, “It ain’t over till it’s over.” Keep that in mind when you make this delightful side dish. The pureed roasted vegetables were okay, but nothing special. Once I stirred in the butter and tarragon, however, I was stunned by how two ingredients could utterly transform a dish. Who would ever have thought that tarragon, which more typically is used in delicately flavored fish dishes and in refined sauces, would go so perfectly with this hearty, earthy combination of vegetables? I plan to adapt this, soon, to make the perfect, late-winter creamed soup. Brava, Waverly, for this brilliant, inspired recipe!

Expand Collapse
Chef
Waverly's Notes: This recipe is a comforting down-home combination of roasted sweet onions, rutabagas, and carrots. It is very simple but very pleasing. Roasting the vegetables adds great flavor bringing...
This recipe is a comforting down-home combination of roasted sweet onions, rutabagas, and carrots. It is very simple but very pleasing. Roasting the vegetables adds great flavor bringing more depth to the already sweet roots. This makes it appealing to even the pickiest palates. That, combined with its' simplicity keeps it in my regular rotation. - Waverly

Expand Collapse

Serves 6-8

3 rutabagas, peeled and coarsely chopped Ask a question about this ingredient

1 large Vidalia or other sweet onion, peeled and coarsely chopped Ask a question about this ingredient

4 large carrots, peeled and coarsely chopped Ask a question about this ingredient

1-2 tablespoon olive oil Ask a question about this ingredient

3-4 tablespoons unsalted butter Ask a question about this ingredient

salt and freshly ground pepper to taste Ask a question about this ingredient

2 tablespoons fresh tarragon leaves, chopped, plus more for garnishing Ask a question about this ingredient

ROAST ROOTS: Preheat oven to 400. In a large roasting pan or baking sheet, toss rutabagas, and carrots,with enough olive oil just to coat. Roast for 10 minutes. In a small bowl, toss the onions with enough olive oil just to coat. Add the onions to the baking sheet with the other vegetables and roast until everything is browned and tender, about 10-15 minutes longer. Note: watch the onions so they don't burn.
Ask a question about this step
PUREE: Place roasted vegetables in a food processor. Pulse until mixture is smooth. Add butter and process just to combine.
Ask a question about this step
ADD SEASONING AND SERVE: Transfer puree to a serving bowl. Add tarragon. Season to taste with salt and pepper. Serve warm garnished with fresh tarragon.
Ask a question about this step

5 Comments on EATING RABBIT FOOD: CARROT RUTABAGA MASH

boulangere added 8 months ago

Gotta keep an eye on her. She had her eyes on my bunnies too ; )

nannydeb added about 1 year ago

Sounds great! Is that YOUR bunny?

Waverly added about 1 year ago

Why yes, it is our bunny! She is a recent addition to the family. One of the dogs has sibling rivalry big time. He may want to eat her, I am not sure. We fenced in the garden so she safe.

nannydeb added about 1 year ago

She's precious! Don't let aargersi near her...