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Quenelles of Vanilla-Scented Rutabagas and Carrot Puree

A home-style Quenelles of Vanilla-Scented Rutabagas and Carrot Puree made with Rutabagas Cut Into Large Chunks. Serves 10. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 5
• 6

Method (preview)

1. 1

   Boil the vegetables with just enough water to cover.

2. 2

   Boil until fork-tender.

3. 3

   Puree the vegetables in a food processor until smooth.

4. 4

   Add the rest of the ingredients and blend.

5. 5

   Shape between two spoons to form into a quenelle.

6. 6

   Serve warm.

7. 7

   Contributed to the FareShare Gazette by Dancer^; 7 May 2003. www.fareshare.net

8. 8

   Nutr. Assoc.: 0 0 0 0 0 0 0 0 0