Rutabaga Puree
Yield
6 servingsPrep
20 minCook
20 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
rutabaga (swede)
or 1 lb turnips |
|
| 1 | medium |
sweet potatoes, or yams
orange |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ½ | cup |
milk, skim, (non fat) powder
non-fat |
|
| 3 | tablespoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
rutabaga (swede)
or 1 lb turnips |
|
| 1 | medium |
sweet potatoes, or yams
orange |
|
| 1.3 | ml |
cayenne pepper
|
|
| 118 | ml |
milk, skim, (non fat) powder
non-fat |
|
| 45 | ml |
parsley leaves
fresh, chopped |
|
Directions
Peel and dice rutabaga or sweet potato; place in a saucepan.
Cover with water and bring to a boil. Cover and simmer, until tender. Drain, reserving in little of water.
Place vegetables in a blender or food processor fitted with the metal blade and process to a puree.
Add cayenne, nutmeg and dry milk; process to blend.
Rewarm in saucepan with some of reserved water if necessary.
Garnish with parsley and serve.
