Recipes Included On This Page Quenelles of Vanilla-Scented Rutabagas and Carrot Puree Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Quenelles of Vanilla-Scented Rutabagas and Carrot Puree Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 rutabagas -- peeled and cut into large chunks 6 carrots -- peeled and cut into large chunks Salted boiling water 1/4 pound unsalted butter -- (1 stick) cut into pieces White pepper to taste Seeds of 1 vanilla bean Boil the vegetables with just enough water to cover. Boil until fork-tender. Puree the vegetables in a food processor until smooth. Add the rest of the ingredients and blend. Shape between two spoons to form into a quenelle. Serve warm. Makes 8 to 10 servings. Contributed to the FareShare Gazette by Dancer^; 7 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 9g Fat (64.9% calories from fat); 1g Protein; 10g Carbohydrate; 3g Dietary Fiber; 25mg Cholesterol; 30mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 2 Fat.

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