Ingredients:

  • 2 pounds rutabaga (about 2 large; 2-3 pounds also fine)
  • ¼ cup heavy whipping cream (or coconut cream / plant-based alternative)
  • 2 tablespoons butter (or olive oil / plant-based alternative)
  • ½ teaspoon salt (recommended: Kala Namak black salt)
  • ¼ teaspoon garlic powder (omit for low-FODMAP)
  • ⅛ teaspoon black pepper

Instructions:

  1. Cut off the top and bottom of the rutabaga.
  2. Peel the skin using a vegetable peeler.
  3. Chop into 1-inch cubes.
  4. Add diced rutabaga to the pressure cooker with a cup of water. Seal the lid and cook on high for 10 minutes.
  5. For boiling, bring a large pot of salted water to a boil. Add rutabaga cubes and cook until fork-tender, about 30 minutes.
  6. For steaming, place rutabaga cubes in a steamer basket and steam for approximately 30 minutes until fork-tender.
  7. Transfer the cooked rutabaga to a food processor or blender.
  8. Add heavy cream, butter, salt, garlic powder (if using), and black pepper.
  9. Puree for about 10 seconds until smooth.
  10. Taste the puree and adjust salt and pepper as needed.
  11. Transfer to a serving bowl and enjoy warm.