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creamed-rutabaga

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Recipe

This delicious and versatile vegetable purée can be served in place of mashed potatoes.

Yield : Makes 4–6 servings
Prep Time : 10 mins
Cooking Time : 30 mins

Ingredients

  • 2½ lb (1.1kg) rutabaga, pared and cut into chunks
  • 4 tbsp butter
  • 3 tbsp heavy cream
  • Pinch of grated nutmeg
  • Salt and freshly ground black pepper

Directions

Prepare ahead: The puree can be refrigerated up to 2 days and reheated.

1. Place the rutabaga in a large saucepan with lightly salted water to cover. Cover and bring to a boil. Reduce the heat to medium-low and cook about 30 minutes, or until tender. Drain well.

2. Return to the saucepan over a very low heat. Add the butter. Mash the rutabaga with a potato masher, then mix in the cream and nutmeg. Season with salt and pepper. Transfer to a serving bowl and serve hot.

Notes

Good with roast and grilled meats, and vegetarian dishes.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and on 1/8 teaspoon added salt per serving.

160kcal (8%)
93mg (9%)
46mg (76%)
96mcg RAE (3%)
626mg
43mg
2g
10g
5g
15g
31mg (10%)
331mg (14%)
7g (33%)
11g (17%)
1mg (5%)
 

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