With summer vegetables a not-so-distant memory (our jalapenos produce well into October), we’re looking for seasonal produce that ushers in fall. Now if only the thermometer would get the message.
Rutabaga and Parsnip Puree
- 2 cups rutabaga, peeled and cut into 1/2 inch cubes
- 1 cup parsnip, cut into 1/2 inch cubes
- 2 tbsp butter
- roughly 1/2 cup milk
- bread crumbs
- blue cheese crumbles (optional)
Steam vegetables until fork tender, about 20 minutes. Puree in a blender with butter, adding just enough milk to puree. Can be made two hours ahead. To serve, place in a 1 1/2-2-quart casserole dish. Dust with bread crumbs and blue cheese. Rewarm in oven. Serve hot.