Food Carrot and Swede Puree Swede is the British word for rutabaga. Chef Kieron Hales of Cornman Farms in Michigan makes this humble root vegetables the star of the holiday table by blending it with sweet carrots--and lots of butter. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on October 5, 2021 Print Share Photo: Carson Downing Hands On Time: 20 mins Total Time: 1 hr Servings: 8 Yield: 4 1/2 cups Jump to Nutrition Facts Ingredients 1 ½ pounds swedes (rutabagas), peeled and chopped 4 cloves garlic, peeled 1 ½ pounds carrots, peeled and sliced ½ cup unsalted butter, cut up 2 tablespoons honey 2 teaspoons chopped fresh thyme ½ teaspoon salt ½ teaspoon black pepper Directions In a 4-quart pot, combine swedes and garlic; add cold water to cover. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Add carrots; return to a boil. Cover and simmer until vegetables are very tender, about 25 minutes; drain. Place vegetables, butter and honey in a food processor. Process until smooth. Stir in thyme, salt and pepper. If you like, garnish with additional thyme. Print Nutrition Facts (per serving) 178 Calories 12g Fat 18g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 178 % Daily Value * Total Fat 12g 15% Saturated Fat 7g 35% Cholesterol 31mg 10% Sodium 208mg 9% Total Carbohydrate 18g 7% Total Sugars 11g Protein 2g Vitamin C 16mg 80% Calcium 62mg 5% Iron 1mg 3% Potassium 456mg 10%