Rosemary Roasted Carrots with Rutabaga Puree


Dirt underneath my fingernails? Check.

Dirt in-between my toes, in my hair, and down my pants? Check.

Dirt in our bed and underneath our pillows? Check.

The weather channel app up to date on our phones and computers? Check.

Taylor referring to our most recently seeded crops as “the children” MAJOR check.

Farm season 2014 has officially started.

seeeing2 2014

The stakes are high this year. We are farming on brand new land (which we finally live on!!!) our CSA membership is at full capacity, our restaurant demand is high, and we are attending two farmers markets a week.  If things go south we are in BIG trouble. Let the sleepless nights begin!

seeeing3  2014

Thank god for comfort food right about now. Both Taylor and I are beginning this 2014 farm season under a lot of stress. If we can continue to keep our evening ritual of cooking farm fresh meals (served with plenty of wine!) then I think we can make it.


It’s still cold and rainy/snowy around here and this meal was just what the doctor ordered. I know we are not alone and that many of you are still in the heart of winter. This lovely meal is comfort food at its best. If you haven’t had the pleasure of cooking with rutabaga then you are in for a real treat. It is slightly sweet with a hint of savory and gives regular mashed potatoes a run for their money. Served with rosemary roasted carrots and you have yourself the absolute best night ahead of you. Pour a glass of red wine and dig in. This meal takes less than 30 minutes to whip up and will leave you full and happy. Cheers!

Rosemary Roasted Carrots and Rutabaga Puree


Delicious and healthy comfort food at its best.
    10 mins.
    25 mins.
  • 6 medium-large carrots
  • 3 large rutabagas, scrubbed and cut into 1/4 inch pieces
  • 3 cloves of garlic, peeled
  • 4 TBS olive oil (divided)
  • 1/4 cup almond milk (homemade or store bought) Can sub milk of choice here too!
  • 1 TBS fresh rosemary, minced
  • Fine sea salt and pepper to taste
  • Pinch of crushed red pepper flakes

Serves 4

  1. Preheat oven to 400 degrees.
  2. Drizzle 2 TBS olive oil with the carrots. Toss with rosemary and place on a prepared baking sheet and roast in the oven for 20-25 minutes (or until carrots are lightly browned and tender) Toss carrots halfway through cooking.
  3. Bring a large pot of water to a boil. Add chopped rutabaga and garlic. Cook until fork tender. About 10 minutes. Drain.
  4. With a potato masher or food processor mash the rutabaga with the garlic, 1/4 cup almond milk (or milk of choice), 2 TBS olive oil. Season to taste with salt, pepper, and crushed red pepper flakes.
  5. Serve with rosemary roasted carrots and enjoy!
Use this recipe as a guide. Adjust measurements and ingredients as necessary.

23 thoughts on “Rosemary Roasted Carrots with Rutabaga Puree

  1. Jean

    Love rutabaga. This makes me wish I had one in the fridge now. But I will settle for the carrots tonight and correct the situation tomorrow. Glad things are going well. Are you sleeping in the greenhouses until you can be sure the temperature is warm enough?

    1. Andrea Post author

      We haven’t slept in there yet this season, but our sleeping bags are ready at the spur of the moment!

  2. Julia

    Lookit them roots!! I love the double-root feature – it looks so tasty! I want to dig around in the soil and get dirt on my pillowcase if it means I can cook up farm fresh recipes like this! YUM!

  3. Carol

    Don’t know which is more exciting: the yummy recipe or the freshly planted flats! Good luck to you and thanks for posting!

  4. Sandra

    This looks so yummy. We never truly had a great winter this year (California’s Central Valley), but find ourselves in the middle of some rainy weather this weekend. I’ve never had rutabagas and neither have my children so this is now what is for dinner. I think we will all love this as there are other familiar food and flavors in this recipe. Truly enjoying your blog and recipes. Your sauces have helped my children love more fresh and wonderfully healthy foods. Take care.

    1. Andrea Post author

      Thanks for the lovely comment Sandra. I’m happy you are enjoying the blog and recipes. Let me know what you all think of rutabaga. We love it and I need to cook with it more often!!!

  5. Sarah @ Making Thyme for Health

    You guys are going to rock this season! You shouldn’t lose any sleep because you’re pros. I only hope I can find a way to get my butt up there to see that beautiful farm in-person.

    I’m one of those people who has yet to cook with a rutabaga but this is the perfect way to start. Looks like pure comfort food for those chilly nights!

  6. Lauren

    Looks delicious! I saw some big rutabagas at my grocery store the other day and I honestly thought, “Wonder what Andrea would do with those?” Haha! I promise I’m not a stalker :) Congrats on the beginning of a new farm season. Hope it’s successful for y’all!

  7. Erica {Coffee & Quinoa}

    Good luck to you and Taylor as you start out the farming season! Very glad to hear you have so many lucky people lined up to buy your food. This carrot + rosemary + rutabaga combo sounds delish. Do you deliver? :)

  8. Jean

    Looking forward to making this recipe today. I planted some seedlings today into my yard behind the flowers (don’t tell the association) and don’t know if they are collards, kale or radishes! I need those sticks you used in the planters. Oh well, I’ll know when they start growing. Also – love the pictures of Henry. He is a sweet looking boy! (Husband is too. :))


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