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    Thai-Infused Rutabaga and Coconut Puree

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    Pixicook editorial team

    A creamy and flavorful puree made with rutabaga, coconut milk, lime juice, and agave syrup, infused with Thai-inspired flavors.

    Ingredients for Thai-Infused Rutabaga and Coconut Puree

    units in
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    units in
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    serves
    5 peoplechevron
    serves
    5 peoplechevron

    Rutabaga, peeled and cut into 3/4-inch chunks

    0 lb

    Substitute chevron-down

    Fresh Lime Juice

    tablespoons

    Substitute chevron-down

    Coconut Milk

    cups

    Substitute chevron-down

    Agave Syrup

    teaspoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    How to Make Thai-Infused Rutabaga and Coconut Puree

    1. Boil Rutabaga

    Place peeled and chopped rutabaga into a medium-sized lidded saucepan. Cover the rutabaga with water, ensuring all the pieces are submerged. Bring the water to a boil over medium-high heat until you see the water bubbling vigorously.

    2. Simmer Rutabaga

    Once boiling, reduce the heat to a simmer and let the rutabaga cook for about 20 minutes. Simmering at a lower temperature allows the rutabaga to become tender without falling apart. You'll know it's done when you can easily pierce the chunks with a fork.

    3. Prepare Puree

    After the rutabaga is tender, drain the water and transfer the rutabaga to a food processor. Add fresh lime juice, coconut milk, agave syrup, and salt to the food processor. Puree the mixture until it's smooth and consistent.

    4. Serve

    Serve your Thai-Infused Rutabaga and Coconut Puree immediately while it's still warm. For a vibrant twist, you can add two loosely packed cups of chopped fresh cilantro to the food processor and blend until the puree turns bright green.

    Variations

    Sweet Potato and Curry Puree

    Substitute rutabagas with sweet potatoes and add curry powder or paste for a warm, spiced puree. Serve with roasted chicken or tofu.

    Herb Variations

    Swap traditional Thai basil for other aromatic herbs such as cilantro, mint, or a combination of both. Each herb will impart a different nuance to the dish.

    Butternut Squash and Ginger Puree

    Replace rutabagas with butternut squash and emphasize ginger while adding a touch of nutmeg. This makes a great side for grilled fish or pork.

    Citrus Zest Twist

    Introduce the zest of lime, lemon, or even kaffir lime leaves to add a bright and zesty note which complements the coconut well.

    Pumpkin and Coconut Puree

    Use pumpkin and extra coconut milk for a creamier texture, and add a pinch of cayenne for heat. This can be a lovely accompaniment to a fall-inspired roasted chicken.


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