Rutabaga Puree

Veganomicon, p. 111

2 ½ pounds rutabaga, peeled, cut into ¼-inch chunks

2 tablespoons fresh lime juice

¼ cup coconut milk

2 teaspoons agave syrup

½ teaspoon salt

Rutabagas are easier to peel than they look.

PLACE the rutabaga in a medium-size lidded saucepan and cover with water. Put on the lid and bring to a boil.

Once the water is boiling, lower the heat to a simmer and cook for about 20 minutes, until the rutabaga is tender.

Drain and transfer to a food processor. 

I killed our food processor quite a while ago, so blender it is!

Add the remaining ingredients and puree until smooth. Serve immediately, while still warm.

I made this to accompany some spicy Hatch Chile Mac 'N' Cheese.

My Rating: 4/5 "This has no business being as good as it is. But the Thai-adjacent flavorings make it really nice and the texture is great - like mashed potatoes only creamier and less mealy. Highly recommend!"