Rutabaga Sweet Potato Puree

Author: Canadian Living

This beautiful orange puree has a taste that's all grown up.

  • Portion size 8 servings

Ingredients

  • 1 rutabaga (about 2 lb/1 kg)
  • 3 sweet potatoes peeled and cubed
  • 3 cloves of garlic
  • 1/4 cup melted butter
  • 1/4 cup melted extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • 1 green onion minced

Method

Peel rutabaga; cut into 1-inch (2.5 cm) cubes. In pot of boiling salted water, cover and cook rutabaga for 5 minutes. Add sweet potatoes and garlic; cook until rutabaga is tender, about 10 minutes. Drain, reserving 1/4 cup (50 mL) of the cooking water.

In food processor, puree about one-third of rutabaga mixture with butter, mustard, salt, pepper and reserved cooking water until smooth; scrape back into pot. Puree remaining vegetables; add to pot, mixing to combine. (Make-ahead: Refrigerate, uncovered, in airtight container until cool; cover and refrigerate for up to 2 days. Or freeze for up to 1 week; thaw in refrigerator. Reheat to serve.) Stir in parsley and green onion.

Nutritional facts Per serving: about

  • Sodium 696 mg
  • Protein 3 g
  • Calories 165.0
  • Total fat 6 g
  • Cholesterol 15 mg
  • Saturated fat 4 g
  • Total carbohydrate 26 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 168.0
  • Vitamin C 52.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rutabaga Sweet Potato Puree