Creamy Mashed Rutabaga with Bacon
Rutabagas have tough skin and are often enclosed in wax to prevent them from drying out. Cut away the wax (or boil for 1 1/2 minutes and wipe off) and skin with a sharp chef's knife instead of using a vegetable peeler. Whole milk adds a smooth, creamy texture to this mash.
Source: EatingWell Magazine, November 2019
Recipe Summary test
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate for up to 2 days. Reheat in a covered baking dish at 350 degrees F for about 25 minutes.
Nutrition Facts
Serving Size: 1/2 cup
Per Serving:
137 calories; protein 2.9g; carbohydrates 10.8g; dietary fiber 2.6g; sugars 6g; fat 9.6g; saturated fat 5.6g; cholesterol 25.3mg; vitamin a iu 272.8IU; vitamin c 28.4mg; folate 25.2mcg; calcium 74.4mg; iron 0.6mg; magnesium 25.8mg; potassium 390.1mg; sodium 263mg.
Exchanges:
1 1/2 fat, 1/2 high-fat protein, 1/2 starch