Rutabaga puree

6 servings

Ingredients

Quantity Ingredient
1 Rutabaga about (1 lb) OR;
1 pounds Turnips;
1 medium Size orange sweet potato;
¼ teaspoon Red (cayenne) pepper;
½ cup Non-fat dry milk powder;
3 tablespoons Fresh parsley; chopped

Directions

Peel and dice rutabaga and sweet potato; place in a saucepan. Cover with water and bring to a boil. Cover ans simmer, until tender.

Drain, reserving in little of water. Place vegetables in a blender or food processor fitted with the metal blade and process to a puree.

Add cayenne, nutmeg and dry milk; process to blend. Rewarm in saucepan w some of reserved water if necessary. Garnish with parsley and serve.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + ½ STARCH/BREAD EXCHANGE CAL: 55 CHO: 16mg; CAR: 12g; PRO: 2g; SOD: 32mg; FAT: 0g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

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