Vanilla-Kissed Carrot and Rutabaga Quenelles

Quenelles of Vanilla-Scented Rutabagas and Carrot Puree Recipe

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Recipe Category: Vegetable
Keywords: < 60 Mins, Stove Top, Small Appliance

Ingredients:

• 5 carrots
• 6 cups boiling water
• 1/2 cup unsalted butter
• 1/2 teaspoon white pepper
• 1 vanilla bean

Nutritional Information (per serving):

• Calories: 207.3
• Fat: 12.1g
• Saturated Fat: 7.4g
• Cholesterol: 30.5mg
• Sodium: 81.4mg
• Carbohydrates: 24g
• Fiber: 7.3g
• Sugar: 15.7g
• Protein: 3.4g

Recipe Instructions:

1. Prepare the Vegetables: Start by peeling and chopping the carrots into small pieces.

   Related Articles

   • 
     Ultimate Blue Cheese Bacon Spinach Salad
   • 
     🌟 Cheesy Corn Bliss: Easy Creamy Corn Casserole Recipe 🌽🧀
   • 
     Almond Bliss Cheesecake: A Decadent Delight of Creamy Almond Goodness 🍰✨
   • 
     Classic Dutch Apple Bread with Cinnamon Streusel Topping

2. Boil the Vegetables: In a large saucepan, bring 6 cups of water to a boil. Add the chopped carrots to the boiling water and cook until they are fork-tender, which should take about 10-12 minutes.

3. Drain and Cool: Once the carrots are cooked, drain them well using a colander. Let them cool for a few minutes until they are safe to handle.

4. Puree the Vegetables: Transfer the boiled carrots to a food processor. Add the unsalted butter, white pepper, and the seeds scraped from the vanilla bean (you can split the vanilla bean lengthwise and scrape out the seeds with a knife).

5. Blend Until Smooth: Process the mixture until it forms a smooth puree. You may need to scrape down the sides of the food processor bowl a few times to ensure everything is evenly blended.

6. Shape the Quenelles: To shape the quenelles, use two spoons. Scoop up a portion of the puree with one spoon and use the other spoon to shape it into an oval or egg-like form. This technique helps create the classic quenelle shape.

7. Serve Warm: Arrange the quenelles on a serving platter and serve them warm as a delightful side dish or a unique vegetable course.

Tips for Success:

• Consistency of Puree: Ensure the carrot and rutabaga puree is smooth and creamy by processing it thoroughly in the food processor.
• Flavor Enhancement: The addition of vanilla bean adds a subtle, aromatic flavor to the dish. If you prefer a stronger vanilla taste, you can add a bit more vanilla bean seeds or a dash of vanilla extract.
• Presentation: Take your time when shaping the quenelles between spoons for a polished presentation. The smooth, elegant shape adds a touch of culinary finesse to your dish.

Serving Suggestions:

• Pairing: Quenelles of Vanilla-Scented Rutabagas and Carrot Puree pair beautifully with roasted meats such as chicken or pork. They also complement seafood dishes like grilled fish.
• Garnish: For a finishing touch, sprinkle a pinch of freshly chopped herbs like parsley or chives over the quenelles before serving. This adds color and a hint of freshness to the dish.

Storage and Reheating:

• Refrigeration: Leftover quenelles can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, gently warm the quenelles in a microwave or oven until heated through. Add a small amount of water or broth to maintain moisture if needed.

Enjoy creating this elegant and flavorful dish of Quenelles of Vanilla-Scented Rutabagas and Carrot Puree! It’s a unique combination that will delight your taste buds and impress your guests with its sophisticated presentation and delightful vanilla essence.