Mangez Québec

Cream of quebec rutabaga with maple sirup



  • 1 chopped leek (white part only)
  • 1 French shallot, chopped
  • 30 ml (2 tbsp.) butter
  • 30 ml (2 tbsp.) olive oil
  • 1 litre (4 cups) Quebec rutabaga, cubed
  • 750 ml (3 cups) chicken stock
  • 45 ml (3 tbsp.) maple syrup
  • 250 ml (1 cup) 15% cream
  • 1.2 ml (1/4 tsp.) salt
  • 1 pinch salt


  1. Brown leak and shallot in oil for 2-3 minutes in a skillet over medium heat. Add cubed rutabaga and continue cooking for 3 minutes.
  2. Add chicken stock and bring to a boil. As soon as mixture starts to boil, reduce heat and simmer for approximately 30 minutes, or until rutabaga is quite soft.
  3. Puree in food processor, a little at a time, until smooth texture is achieved.
  4. Return to pot; add maple syrup and cream. Season with salt and pepper. Simmer 2-3 minutes, just to reheat.
Cuisiner les légumes oubliés du Québec - MENU Plaisirs maraîchers - 2009

produits utilisés

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