Rutabaga & Potato Puree
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.
Source: EatingWell Magazine, Holiday Issue 1995
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in a microwave oven at 90% power, covered with a lid or wax paper, for 7 to 10 minutes.
Nutrition Facts
Per Serving:
96 calories; protein 2.8g; carbohydrates 21.7g; dietary fiber 4.1g; sugars 5.3g; fat 0.2g; saturated fat 0.1g; cholesterol 0.2mg; vitamin a iu 15.1IU; vitamin c 29.6mg; folate 33.8mcg; calcium 59.9mg; iron 0.9mg; magnesium 36.6mg; potassium 628.4mg; sodium 64.7mg; thiamin 0.1mg.
Exchanges:
1 starch, 1 vegetable