Rutabega and Red Potato Puree
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 medium red potatoes1 large rutebega (wax turnip)1/2 c. whole milk1/2 c. unsweetened almond milk2 tablespoons extra virgin olive oil1 tsp. nutmeg1 tsp. garlic powder1/2 tsp. cayenne pepper1/2 tsp. cuminsalt and pepper to taste
Cut the rutebega and potatoes into evenly sized chunks. Place in a medium pot, cover with cold water and place over high heat until water comes to a boil. Lower the temperature and cook until vegetables are fork tender.
Drain the vegetables and set aside, reserving some of the cooking water. Working in batches, puree the vegetables in a food processor adding reserved water and olive oil as needed.
In the medium pot, heat the cow's milk, almond milk, and spices until milk is heated through. Return the vegetables to the pot and stir thoroughly. You may need to mash some of the larger pieces of the vegetable with a potato masher.
Keep over low heat until the vegetables are piping hot.
Goes great under meat such as salmon or steak.
Serving Size: makes 6 very generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user ALI526.
Drain the vegetables and set aside, reserving some of the cooking water. Working in batches, puree the vegetables in a food processor adding reserved water and olive oil as needed.
In the medium pot, heat the cow's milk, almond milk, and spices until milk is heated through. Return the vegetables to the pot and stir thoroughly. You may need to mash some of the larger pieces of the vegetable with a potato masher.
Keep over low heat until the vegetables are piping hot.
Goes great under meat such as salmon or steak.
Serving Size: makes 6 very generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user ALI526.
Nutritional Info Amount Per Serving
- Calories: 157.6
- Total Fat: 5.6 g
- Cholesterol: 2.0 mg
- Sodium: 51.4 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 4.4 g
- Protein: 2.0 g
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