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Categories:Viewed: 99 - Published at: 9 years ago
Ingredients
- 6 pounds rutabagas, peeled, cut into 1-inch cubes
- 1 teaspoon coarse kosher salt
- 24 whole green cardamom pods
- 1/2 cup creme fraiche
- 1 tablespoon chopped fresh thyme
- Freshly ground white pepper
Method
- Place rutabagas in large pot with enough cold water to cover by 1 inch. Add salt and cardamom pods; bring to boil. Reduce heat, cover partially, and simmer until rutabagas are tender, about 25 minutes.
- Drain rutabagas; discard cardamom. Working in batches, puree rutabagas in processor. Return puree to pot. Cook over medium heat until dry, stirring, about 5 minutes. Mix in creme fraiche and thyme. Season with salt and white pepper.
- DO AHEAD:
