Rutabaga Sweet Potato Purée
This beautiful orange purée has a taste that's all grown up.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 165 |
| pro | 3 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 26 g |
| fibre | 4 g |
| chol | 15 mg |
| sodium | 696 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 9% |
| vit A | 168% |
| vit C | 52% |
| folate | 10% |
-
1 rutabaga (about 2 lb/1 kg)
3 sweet potatoes (about 2 lb/1 kg), peeled and cubed
3 cloves garlic
1/4 cup (50 mL) butter, melted, or extra-virgin olive oil
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) minced fresh parsley
1 green onion, minced
Preparation:
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, purée about one-third of rutabaga mixture with butter, mustard, salt, pepper and reserved cooking water until smooth; scrape back into pot. Purée 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.
In food processor, purée about one-third of rutabaga mixture with butter, mustard, salt, pepper and reserved cooking water until smooth; scrape back into pot. Purée 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.
Source
Canadian Living Magazine: December 2006
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