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Recipe

Rutabaga Butter

Surprise, this is a very yummy treat! This vegetable-based butter can be used as a base for cheeses, as a spread on toast, and to make granola bars.

Rutabaga Butter

Ingredients

  • 1-1/2 cups peeled and cubed rutabaga
  • 2 tablespoons pure olive oil, or coconut oil, or butter of choice, or palm oil
  • 2 tablespoons agave nectar, or honey, or light brown sugar, or simple syrup, or Grade B Maple syrup
  • 1/2 teaspoon sea salt

Method

  1. Wash, peel, and cut rutabaga into small cubes; place in saucepan; add water to 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, pure olive oil, agave nectar, and sea salt; blend until smooth.
  3. Refrigerate in airtight container up to 5 days.

Use wherever nut or bean butters are called for, in equal quantity. Servings: 1-1/2 cups. Prep Time: 5 minutes.

To freeze: cool completely; scoop into plastic freezer bag; lay sealed bag flat on plate or small baking sheet; place baking sheet in freezer; remove sheet once package is completely frozen. Store up to 3 months.

Variation - Other Organic Vegetables to Use (replace in equal quantity to rutabaga)

  • Beet
  • Carrot
  • Parsnip
  • Peas, green or yellow
  • Turnip
  • Yucca root