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Rutabaga & Arugula Purée With Water Chestnuts

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Rutabaga & Arugula Purée With Water Chestnuts
Rutabaga & Arugula Purée With Water Chestnuts
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Votes: 0
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Ingredients
  • 1 rutabaga medium, peeled and cut into 2 in chunks approximately 2 lbs
  • olive oil
  • 1/2 onion sliced
  • 3 cloves garlic diced
  • 2 cups arugula
  • 1/2 cup water chestnuts diced
  • 2 tbsp butter
  • 1/2 cup milk
  • 1-2 tsp salt
  • 1/2 tsp ground black pepper
Servings:
Ingredients
  • 1 rutabaga medium, peeled and cut into 2 in chunks approximately 2 lbs
  • olive oil
  • 1/2 onion sliced
  • 3 cloves garlic diced
  • 2 cups arugula
  • 1/2 cup water chestnuts diced
  • 2 tbsp butter
  • 1/2 cup milk
  • 1-2 tsp salt
  • 1/2 tsp ground black pepper
Servings:
Instructions
  1. Peel and cut up rutabaga and place in a pot and cover with water. Bring to a boil for about 15 minutes until rutabaga is tender. In a frying pan, sauté onions and garlic in olive oil with a pinch of salt and pepper for a couple of minutes until onions are soft and garlic is browned. Add the arugula and sauté for about 30 seconds until it simply wilts. Place the onion, garlic and arugula in a food processor. In the same pan, sauté water chestnuts with some salt and pepper for about 5 minutes until toasted and slightly browned. Set aside.
  2. When rutabaga is ready, place in food processor with onion, garlic, arugula, and add milk, butter, salt, pepper, and puree until very smooth. Add the water chestnuts back and mix thoroughly. Serve immediately.
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