Recipe information
Yield
12 Servings
Ingredients
6
pounds rutabagas, peeled, cut into 1-inch cubes
1
teaspoon coarse kosher salt
24
whole green cardamom pods
1
/2 cup créme fraîche
1
tablespoon chopped fresh thyme
Freshly ground white pepper
Need to make a substitution?
Preparation
Step 1
Place rutabagas in large pot with enough cold water to cover by 1 inch. Add salt and cardamom pods; bring to boil. Reduce heat, cover partially, and simmer until rutabagas are tender, about 25 minutes.
Step 2
Drain rutabagas; discard cardamom. Working in batches, puree rutabagas in processor. Return puree to pot. Cook over medium heat until dry, stirring, about 5 minutes. Mix in créme fraîche and thyme. Season with salt and white pepper. DO AHEAD Can be made 1 day ahead. Spread puree in buttered baking dish. Cover; chill. Reheat in 350°F oven until heated through, about 25 minutes.