Rutabaga Vegetarian Veloute

I have noticed a great interest for rutabaga or Swede turnip 8actually comes with many names) and have always been wndering about many recipes.
It can be prepared almost in the same way as pumpkins, kabocha and potimarrons.

Here is a simple French cuisine-inspired recipe:

Rutabaga Veloute!

INGREDIENTS: For 4 people

-Rutabaga: 1 kg
-Onion: 1 large
-Carrot: 1
-Garlic: 1 clove
-Milk: 750 ml/cc
-Water: 250 ml/cc
-Sugar: 1 tablespoon
-Salt & Pepper: to taste
-Fresh cream: 100 g
-Safran: a few threads
-Chervil: a few leaves


-Peel and cut the rutabaga in cubes.
-Peel the carrot and onion and slice.
-Peel and crush the garlic


-In a large saucepan, drop the rutabaga, carrot, onion and crushed garlic.

-Cover with the milk and water. Add the sugar, salt and pepper.

-Bring to boil, reduce fire so to simmer for 40 minutes.

-Blend the soup in a blender/food processor. or with an electric mixer.
Add the fresh cream and mix.

-Serve decorated with a few safran threads and finely chopped chervil.


-You may add to this soup cooked chestnuts or fried mushrooms!

– You can serve it hot or chilled!

Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless Mama, Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice, The French Market Maven, Fuji Mama, Great Teacher Sato, Peas Love Carrots

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