Rutabaga-Bacon Purée

Cooking Light
8 servings (serving size: 1/2 cup)


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2 bacon slices, cut crosswise into thin strips
5 1/2 cups cubed peeled rutabaga (about 2 pounds)
4 cups water
2 cups cubed peeled baking potato (about 3/4 pound)
1/4 teaspoon salt
1/4 teaspoon black pepper


Cook bacon in a Dutch oven over medium heat 5 minutes or until done (but not crisp). Add rutabaga, water, and potato. Bring to a boil; cook 20 minutes or until tender. Drain the rutabaga mixture in a colander over a bowl, reserving 3/4 cup cooking liquid. Combine 3/4 cup cooking liquid and rutabaga mixture in a blender, and process until smooth. Stir in salt and pepper.

Created date

October 2002

Nutritional Information

Calories 78
Caloriesfromfat 20 %
Fat 1.7 g
Satfat 0.6 g
Monofat 0.7 g
Polyfat 0.3 g
Protein 2.1 g
Carbohydrate 14.6 g
Fiber 1.7 g
Cholesterol 2 mg
Iron 0.8 mg
Sodium 112 mg
Calcium 48 mg