Ingredients

  • Coarse salt and freshly ground pepper
  • 1/4 teaspoon chopped fresh thyme
  • 1/2 cup homemade or store-bought low-sodium chicken stock
  • 2 tablespoons mascarpone cheese
  • 1 large rutabaga (about 1 1/2 pounds), peeled and coarsely chopped
  • 2 large shallots, coarsely chopped
  • Thyme leaves, for garnish
  • 2 tablespoons unsalted butter

Ready In 50 Minutes

Servings: 10

Cooking Instructions

Step 1

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 2

  • Addstock and thyme. Cover, and bring to a boil. Reduce heatto medium-low, and simmer until tender, 20 to 25 minutes.
  • INGREDIENTS:
  • Length: 20 minutes