Rutabaga Puree with Goat Cheese & Rosemary

Rutabaga Puree with Goat Cheese & Rosemary

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From: EatingWell Magazine, November/December 2015

Buttery rutabaga and creamy goat cheese team up in this lower-carb recipe that's an alternative to mashed potatoes. Rutabaga is usually coated with a layer of wax to prolong storage; if you can find it unwaxed, go for that instead—it's easier to prep and often has a better flavor.

Ingredients 6 servings

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  • 2 pounds rutabaga (about 1 very large)
  • ¾ cup low-fat milk
  • ½ cup crumbled soft goat cheese
  • 2 tablespoons butter, cut into small pieces
  • 1 teaspoon chopped fresh rosemary or ½ teaspoon dried, plus more for garnish
  • ¾ teaspoon salt


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  1. Cut off the bottom of the rutabaga so it has a flat base to keep it steady. Then cut off the skin with a sharp knife, following the contour of the root. Cut the flesh into ½-inch pieces.
  2. Bring an inch of water to a boil in a large pot fitted with a steamer basket. Add the rutabaga, cover, and steam until tender, 12 to 15 minutes.
  3. Transfer the rutabaga to a food processor. Add milk, goat cheese, butter, rosemary and salt and puree until very smooth, scraping down the sides of the bowl as necessary. Transfer to a serving dish. Garnish with fresh rosemary, if desired.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 119 calories; 6 g fat(4 g sat); 3 g fiber; 13 g carbohydrates; 4 g protein; 30 mcg folate; 16 mg cholesterol; 7 g sugars; 0 g added sugars; 282 IU vitamin A; 32 mg vitamin C; 108 mg calcium; 1 mg iron; 363 mg sodium; 442 mg potassium
  • Nutrition Bonus: Vitamin C (53% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, ½ medium-fat meat, 1 fat

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