Rutabaga Puree Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Rutabaga about (1 lb) OR,
1 lbs: Turnips,
1 medium: Size orange sweet potato,
1/4 tsp: Red (cayenne) pepper,
1/2 cup: Non-fat dry milk powder,
3 tbsp: Fresh parsley, chopped
Directions:
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 OBrion and her Meal-Master
Source from luhu.jp
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 OBrion and her Meal-Master
Source from luhu.jp