This beautiful orange puree has a taste that's all grown up.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2006
Ingredients
Method
Peel rutabaga; cut into 1-inch (2.5 cm) cubes. In pot of boiling salted water, cover and cook rutabaga for 5 minutes. Add sweet potatoes and garlic; cook until rutabaga is tender, about 10 minutes. Drain, reserving 1/4 cup (50 mL) of the cooking water.In food processor, puree about one-third of rutabaga mixture with butter, mustard, salt, pepper and reserved cooking water until smooth; scrape back into pot. Puree remaining vegetables; add to pot, mixing to combine. (Make-ahead: Refrigerate, uncovered, in airtight container until cool; cover and refrigerate for up to 2 days. Or freeze for up to 1 week; thaw in refrigerator. Reheat to serve.) Stir in parsley and green onion.
Nutritional facts Per serving: about
- Sodium 696 mg
- Protein 3 g
- Calories 165.0
- Total fat 6 g
- Cholesterol 15 mg
- Saturated fat 4 g
- Total carbohydrate 26 g
%RDI
- Iron 9.0
- Folate 10.0
- Calcium 7.0
- Vitamin A 168.0
- Vitamin C 52.0
