Mashed Peppered Rutabaga
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Mellow out the flavour of mashed rutabaga with Colby cheese and add a zing with pepper.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 216 |
| pro | 10 g |
| total fat | 13 g |
| sat. fat | 8 g |
| carb | 16 g |
| fibre | 4 g |
| chol | 38 mg |
| sodium | 502 mg |
| % RDI: | - |
| calcium | 27% |
| iron | 8% |
| vit A | 12% |
| vit C | 65% |
| folate | 16% |
Suggested Recipes
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1 rutabaga (2 lb/1 kg)
1/2 cup (125 mL) sour cream
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) shredded colby or oka cheese (4 oz/125 g)
Preparation:
Cut thin slice off bottom of rutabaga. Place on work surface, cut side down; cut through centre. Place halves cut side down; slice each crosswise through centre. Peel and cube.
In saucepan of boiling salted water; cook rutabaga, covered, for 25 to 30 minutes or until tender.
Drain and return to saucepan over low heat for about 30 seconds or until dry. Using potato masher, mash thoroughly; mix in sour cream, salt and pepper. Stir in cheese just until slightly melted.
Additional Information
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Tip: For smoother, quicker mashing, use an immersion blender or food processor.
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