Swede is the British word for rutabaga. Chef Kieron Hales of Cornman Farms in Michigan makes this humble root vegetables the star of the holiday table by blending it with sweet carrots--and lots of butter.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary test

hands-on:
20 mins
total:
1 hr
Servings:
8
Yield:
4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart pot, combine swedes and garlic; add cold water to cover. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Add carrots; return to a boil. Cover and simmer until vegetables are very tender, about 25 minutes; drain.

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  • Place vegetables, butter and honey in a food processor. Process until smooth. Stir in thyme, salt and pepper. If you like, garnish with additional thyme.

Nutrition Facts

178 calories; fat 12g; cholesterol 31mg; saturated fat 7g; carbohydrates 18g; mono fat 3g; poly fat 1g; insoluble fiber 4g; sugars 11g; protein 2g; vitamin a 11747.3IU; vitamin c 15.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 22.1mcg; sodium 208mg; potassium 456mg; calcium 62mg; iron 0.6mg.
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