Rutabaga-Bacon Purée

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 78
  • Calories from fat: 20%
  • Fat: 1.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.1g
  • Carbohydrate: 14.6g
  • Fiber: 1.7g
  • Cholesterol: 2mg
  • Iron: 0.8mg
  • Sodium: 112mg
  • Calcium: 48mg

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

Preparation

  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.
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