Rutabaga & Potato Puree (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Rutabaga & Potato Puree

http://www.eatingwell.com/recipes/rutabaga_potato_puree.html

From EatingWell:  November/December 1992

Earthy rutabagas and garlic add flavor to mashed potatoes. They can be made ahead, making them the perfect choice for entertaining. Turnips can be substituted for the rutabagas, but the puree will not have the same creamy yellow color. Make it a meal: Serve with Bistro Beef Tenderloin and Tuscan Cabbage and Mushrooms for a perfect winter entertaining menu.

8 servings. | Active Time: 20 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Place rutabagas and potatoes in a large pot and cover with water. Add garlic and season with salt. Bring to a boil. Reduce heat to medium and cook until the vegetables are very tender, 15 to 20 minutes. Drain thoroughly and return the vegetables to the pan. Place the pan over low heat and toss for about 1 minute to dry the vegetables slightly.
  2. Mash the rutabagas, potatoes and garlic with a hand mixer or potato masher. Add enough milk to make a smooth puree. Stir in thyme and season with salt and pepper.

Nutrition

Per serving : 100 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 23 g Carbohydrates; 3 g Protein; 3 g Fiber; 59 mg Sodium; 666 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable

Tips & Notes