Rutabaga Puree

Oxmoor House
Instead of mashed potatoes, try creamy Rutabaga Puree with grilled tuna steaks and roasted vegetables.
2 servings.


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1/2 small rutabaga
1/2 cup water
1 tablespoon canned low-sodium chicken broth, undiluted
1 tablespoon low-fat sour cream
1/2 teaspoon reduced-calorie margarine
Dash of salt
Dash of pepper


Peel rutabaga; cut into quarters. Bring water to a boil in a small saucepan; add rutabaga. Cover, reduce heat, and simmer 25 to 30 minutes or until tender. Drain.

Position knife blade in food processor bowl. Add rutabaga, chicken broth, and remaining ingredients; process until smooth. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 78
Caloriesfromfat 22 %
Fat 1.9 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.3 g
Carbohydrate 14.3 g
Fiber 0.0 g
Cholesterol 3 mg
Iron 0.0 mg
Sodium 119 mg
Calcium 0.0 mg