Rutabaga Puree

Isa Chandra Moskowitz and Terry Hope Romero, authors of Veganomicon, appeared in my kitchen this morning via Weekend Edition...just as I was looking over this recipe, since we got Veganomicon as a Christmas present from Phoebe's sister Dawn! We're not vegans, but I really love the book's sassy headnotes and the substance of the authors' comments on Weekend Edition, namely that the most important thing to learn to love and prepare is vegetables. Word on that, Isa and Terry, and thumbs-up on a delicious rutabaga recipe. We didn't modify it at all, which speaks highly of their kitchen instincts.

It's the dead of winter, and you can't have too many rutabaga suggestions, right? This one is rich with coconut milk and tart-sweet with lime juice and agave syrup. Since we used a lime to get the lime juice, we served this innovative mash with another Veganomicon recipe, chile cornmeal-crusted tofu, which has lime zest in the batter. Mmm.

Rutabaga Puree
from "Veganomicon" by Isa Chandra Moskowitz and Terry Hope Romero

2 and 1/2 lbs rutabaga, peeled and cut into 3/4-inch chunks
2 tablespoons fresh lime juice
1/4 cup coconut milk
2 teaspoons agave syrup
1/2 teaspoon salt

Place the rutabaga in a medium-size lidded saucepan and cover with water. Put on the lid and bring to a boil. Once the water is boiling, lower the heat to a simmer and cook for about 20 minutes, until the rutabaga is tender.

Drain and transfer to a food processor. Add the remaining ingredients and puree until smooth. Serve immediately, while still warm.