Rutabaga & Potato Puree

Name: Rutabaga & Potato Puree
Total time: 35 min
Ingredients: 1 ½ pounds rutabaga, peeled and cut into small chunks; 1 ½ pounds potatoes, peeled and cut into large chunks; 4 cloves garlic, peeled; Salt, to taste; ⅓ cup nonfat milk, scaled; 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried; Freshly ground white or black pepper, to taste

2 Ratings
2 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, Holiday Issue 1995

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Recipe Summary test

total:

35 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

1 ½ pounds rutabaga, peeled and cut into small chunks
1 ½ pounds potatoes, peeled and cut into large chunks
4 cloves garlic, peeled
Salt, to taste
⅓ cup nonfat milk, scaled
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
Freshly ground white or black pepper, to taste

Directions

Step 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.

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Step 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.

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

2 Ratings

5 star values: 1
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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hotroo1@hotmail.com

12/23/2013

nice change of paceMade this with a white potato, Yukon gold potato, rutabaga and turnip. We all enjoyed it. Since I'm not a mashed potato lover--I eat them, this recipe added a nuance that made it a nice change of pacePros: easy, good way to use winter veggiesCons: none

EatingWell Member

12/12/2013

moist and tasty I used the recipe as a starting point. I used a potato--one white and one Yukon gold. I used a rutabaga and a turnip. I only made half the recipe. I used dried thyme. It was a nice change of pace from ordinary mashed potatoes(which is not my favorite starch) I liked the combinations of al the flavors. Pros: simple, few ingredients, nice change of pace

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Rutabaga & Potato Puree

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Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

All Reviews for Rutabaga & Potato Puree

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Rutabaga & Potato Puree

Gallery

Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

All Reviews for Rutabaga & Potato Puree