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Post by Tia on Aug 9, 2005 12:51:25 GMT -5
Whipped Rutabaga
Rutabaga and potatoes combine together beautifully for a wonderful variation on mashed potatoes. Ingredients:
1/2 lb. rutabaga, peeled and cut into 8 pieces 1 medium russet potato, peeled and cut into 8 pieces 2 tsp. olive oil 1/3 - 1/2 cup warm lowfat milk (see note) Salt and freshly ground black pepper, to taste Pinch of nutmeg Instructions: In large saucepan, place rutabaga and enough water to cover. Bring to boil. Cover and cook over medium heat 10 minutes.
Add potato to pan and cook 15-20 more minutes. (You may need to increase temperature when you add cold potatoes to pan.) Cook until rutabaga and potato are tender.
Drain vegetables from pan and place in bowl. Add olive oil and mash with potato masher or electric mixer. Slowly add milk, as desired, and whip to desired consistency. Season with salt, pepper and nutmeg, to taste.
Note: To warm milk, place in microwave-safe container and heat for 1 minute on high power.
Makes 4 servings. Nutritional Information: Per serving: 72 Calories, 2 g Total Fat (<1 g Saturated Fat), 12 g Carbohydrates, 2 g Protein, 2 g Dietary Fiber, 22 mg Sodium.
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