Keep the puree hot and work quickly, as reheating deflates the light texture.
Boil, uncovered, over high heat for about 6 minutes:
1 1/2 pounds rutabaga, peeled, quartered
Drain. Pour into a large, heavy skillet and bring to a boil over high heat:
1 cup chicken stock
Add:
3 tablespoons butter
1/2 teaspoon salt, or more to taste
Ground black pepper to taste
Stir until the butter is melted. Add the blanched rutabaga. The stock should come about 3/4 inch up the side of the rutabaga; add more stock or water if needed. Reduce the heat, cover the skillet, and simmer until the rutabaga is tender but still slightly resistant to the tip of a sharp knife, 10 to 20 minutes. Puree until smooth. Beat in:
1/4 cup heavy cream
2 tablespoons packed brown sugar
1 teaspoon ground ginger
Salt and ground black pepper to taste
Whip with a fork until fluffy, about 30 seconds. Pile into a warmed serving bowl and top with:
