- 1 1/2 lbs rutabagas
- 1/4 cup unsweetened rice milk
- 2 tbsp goat cheese
- 3 garlic cloves
- pinch of ground black pepper
- pinch of salt
Wash and peel all of the rutabagas. Cut them into cubes and put them into a pot. Once they are all in the pot, cover them with water and begin to heat water to a boil. Cook the rutabagas until you can pierce your knife through them.
Put the cooked rutabagas, goat cheese, rice milk and garlic cloves into a food processor. Puree until they are completely smooth. Once they are pureed, scrape out with a spatula and before you serve them, put the coarsely ground black pepper on top and sea salt, if desired.