Rutabaga Puree

recipe
Instead of mashed potatoes, try creamy Rutabaga Puree with grilled tuna steaks and roasted vegetables.

Yield:

2 servings.

Recipe from

Oxmoor House

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

Ingredients

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

Preparation

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.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note