Rutabaga Puree

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

Yield: 2 servings.
Recipe from Oxmoor House

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

  1. 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.
  2. Position knife blade in food processor bowl. Add rutabaga, chicken broth, and remaining ingredients; process until smooth. Serve immediately.
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