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Title: Rutabaga Puree
Categories: Diabetic Side
Yield: 6 Servings
| 1 | Rutabaga about (1 lb) OR; | |
| 1 | lb | Turnips; |
| 1 | md | Size orange sweet potato; |
| 1/4 | ts | Red (cayenne) pepper; |
| 1/2 | c | Non-fat dry milk powder; |
| 3 | tb | Fresh parsley; chopped |
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 + 1/2 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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