A creamy and flavorful puree made with rutabaga, coconut milk, lime juice, and agave syrup, infused with Thai-inspired flavors.
30 minutes
A creamy and flavorful puree made with rutabaga, coconut milk, lime juice, and agave syrup, infused with Thai-inspired flavors.
Rutabaga, peeled and cut into 3/4-inch chunks
0 lb
tablespoons
cups
teaspoons
teaspoons
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.
Substitute rutabagas with sweet potatoes and add curry powder or paste for a warm, spiced puree. Serve with roasted chicken or tofu.
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.
Replace rutabagas with butternut squash and emphasize ginger while adding a touch of nutmeg. This makes a great side for grilled fish or pork.
Introduce the zest of lime, lemon, or even kaffir lime leaves to add a bright and zesty note which complements the coconut well.
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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