Ingredients
2 tablespoons unsalted butter
2 large shallots, coarsely chopped
1 large rutabaga (about 1 1/2 pounds), peeled and coarsely chopped
Coarse salt and freshly ground pepper
1/2 cup homemade or store-bought low-sodium chicken stock
1/4 teaspoon chopped fresh thyme
2 tablespoons mascarpone cheese
Thyme leaves, for garnish
Preparation
Melt butter in a small saucepan over medium heat. Cookshallots and rutabaga, stirring often, until both begin tosoften, about 10 minutes. Season with 1 teaspoon salt. Addstock and thyme. Cover, and bring to a boil. Reduce heatto medium-low, and simmer until tender, 20 to 25 minutes.
Puree vegetable mixture with mascarpone in a foodprocessor until smooth. Season with pepper. Reheat if needed. Garnish with thyme.
