1-1/2 cups peeled, cubed, cooked Rutabaga
2 tablespoons pure olive oil, or grapeseed oil, or oil of choice
2 tablespoons agave nectar, or honey, or light brown sugar
1/2 teaspoon sea salt
- Wash, peel, then cut rutabaga into small cubes; place in saucepan; cover with water, enough so there is 1" water above top of rutabaga cubes; place saucepan over medium-high heat; bring to a boil; cook 8 - 10 minutes, or until rutabaga is fork tender; drain off liquid (reserve liquid for a later use - it is full of vitamins!).
- In food processor or blender combine cooked rutabaga, olive oil, agave nectar, and sea salt; blend until smooth.
- Refrigerate in airtight container up to 4 days.
- Use wherever nut or bean butters are called for, in equal quantity.
Servings: 1-1/2 cups
Prep Time: 5 min
Cooking Time: None