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Rutabaga-Bacon Purée

Yield 8 servings (serving size: 1/2 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.