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Rutabaga Puree

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Submitted by terifficlady

YIELD

6 servings

PREP

20 min

COOK

20 min

READY

1 hrs

Ingredients

1 453.6
POUND G RUTABAGA (SWEDE)
or 1 lb turnips
1 1
MEDIUM MEDIUM SWEET POTATOES, OR YAMS
orange
¼ 1.3
TEASPOON ML CAYENNE PEPPER
½ 118
3 45
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 67 3% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 54mg 2%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 7g
Vitamin A 76% Vitamin C 34%
Calcium 12% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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