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4 cups
Easy
By Brenda Davis and Vesanto Melina
Published 2018
Some people confuse rutabagas and turnips or use them interchangeably. Turnips are white and have more bite than rutabagas, which are yellowish, larger, and sweeter. If you prefer, you can replace the rutabaga with turnips in this recipe.
Put the milk and cashews in a blender and process into a smooth cream. Set aside.
Put the rutabaga, carrots, and parsnips in a large saucepan. Cover with water and bring to a boil over medium-high heat. Decrease the heat to medium and cook until the vegetables break apart easily with a fork, 30–45 minutes. Drain and return the vegetables to the saucepan.
Add the cashew cream, nu