Rutabega and Red Potato Puree

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Rutabega and Red Potato Puree calories by ingredient
Report Inappropriate Recipe

Submitted by: ALI526


Tastes just like mashed potatoes without butter, cream, and a fraction of the potatoes Tastes just like mashed potatoes without butter, cream, and a fraction of the potatoes
Number of Servings: 6


    3 medium red potatoes
    1 large rutebega (wax turnip)
    1/2 c. whole milk
    1/2 c. unsweetened almond milk
    2 tablespoons extra virgin olive oil
    1 tsp. nutmeg
    1 tsp. garlic powder
    1/2 tsp. cayenne pepper
    1/2 tsp. cumin
    salt 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.


Rate This Recipe