Rutabaga Puree
Instead of mashed potatoes, try creamy Rutabaga Puree with grilled tuna steaks and roasted vegetables.
Yield: 2 servings.
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 78
- Calories from fat: 22%
- Fat: 1.9g
- Saturated fat: 0.7g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 2.3g
- Carbohydrate: 14.3g
- Fiber: 0.0g
- Cholesterol: 3mg
- Iron: 0.0mg
- Sodium: 119mg
- Calcium: 0.0mg
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.
Rutabaga Puree Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Diabetic, Gluten-Free
- COOKING METHOD: Food Processor
- OCCASION: Autumn
- PUBLICATION: Oxmoor House
More Recipes for Side Dishes/Vegetables
-
Rutabaga-Bacon Purée
Cooking Light -
Rutabaga Mash
Food & Wine
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