Rutabaga, also called turnip, is an often overlooked (but tasty) root vegetable. With a texture similar to potatoes, rutabaga is delicious mashed or roasted. It is available year-round and stays fresh thanks to its waxy skin. You can use a sharp knife to peel the skin away, or buy the vegetable already peeled and cubed.
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2013
Ingredients
Horseradish Rutabaga Mash:
Method
Horseradish Rutabaga Mash: In pot of boiling salted water, cook rutabaga and garlic for 15 minutes; add potatoes. Cook until rutabaga is fork-tender, about 10 minutes; drain. In food processor, pulse together rutabaga, garlic, potatoes, sour cream, horseradish, salt and pepper until smooth. Stir in chives.Meanwhile, rub steak all over with paprika, salt and pepper. In cast-iron or nonstick skillet, heat oil over medium-high heat; fry steak, turning once, until medium-rare, 4 to 8 minutes. Transfer to cutting board; let stand, uncovered, for 5 minutes. Slice across the grain.
Serve with mash.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 923 mg
- Sugars 12 g
- Protein 28 g
- Calories 307.0
- Total fat 7 g
- Potassium 1371 mg
- Cholesterol 55 mg
- Saturated fat 3 g
- Total carbohydrate 34 g
%RDI
- Iron 29.0
- Folate 20.0
- Calcium 12.0
- Vitamin A 12.0
- Vitamin C 78.0
