Rutabaga puree
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Rutabaga about (1 lb) OR; | |
| 1 | pounds | Turnips; |
| 1 | medium | Size orange sweet potato; |
| ¼ | teaspoon | Red (cayenne) pepper; |
| ½ | cup | Non-fat dry milk powder; |
| 3 | tablespoons | Fresh parsley; chopped |
Directions
Peel and dice rutabaga and sweet potato; place in a saucepan. Cover with water and bring to a boil. Cover ans 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 w some of reserved water if necessary. Garnish with parsley and serve.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + ½ STARCH/BREAD EXCHANGE CAL: 55 CHO: 16mg; CAR: 12g; PRO: 2g; SOD: 32mg; FAT: 0g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master