Thursday, February 25, 2010

Rutabaga Butter

Surprise! A very yummy treat .... use as a base for cheeses, as a spread on toast, or to make granola bars!

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
  1. 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!).
  2. In food processor or blender combine cooked rutabaga, olive oil, agave nectar, and sea salt; blend until smooth.
  3. Refrigerate in airtight container up to 4 days.
  4. Use wherever nut or bean butters are called for, in equal quantity.
Servings: 1-1/2 cups
Preheat: None
Prep Time: 5 min
Cooking Time: None

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