Dinner

Rutabega and Red Potato Puree is for Dinner.

Rutabega and Red Potato Puree takes 40 minutes to prepare.

Rutabega and Red Potato Puree takes 10 minutes to cook.

Rutabega and Red Potato Puree makes 6 servings.

The ingredients for Rutabega and Red Potato Puree are:

3 medium red potatoes
1 large rutebega (wax turnip)
1/2 c. whole milk
1/2 c. unsweetened almond milk
2 tablespoons extra virgin olive oil
1 tsp. nutmeg
1 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. cumin
salt and pepper to taste

Here is how you make Rutabega and Red Potato Puree:

Cut the rutebega and potatoes into evenly sized chunks. Place in a medium pot, cover with cold water and place over high heat until water comes to a boil. Lower the temperature and cook until vegetables are fork tender.Drain the vegetables and set aside, reserving some of the cooking water. Working in batches, puree the vegetables in a food processor adding reserved water and olive oil as needed.In the medium pot, heat the cow's milk, almond milk, and spices until milk is heated through. Return the vegetables to the pot and stir thoroughly. You may need to mash some of the larger pieces of the vegetable with a potato masher. Keep over low heat until the vegetables are piping hot.Goes great under meat such as salmon or steak.Serving Size: makes 6 very generous servingsNumber of Servings: 6Recipe submitted by SparkPeople user ALI526.

The nutritional information for Rutabega and Red Potato Puree is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 157.6

• Total Fat: 5.6 g
• Cholesterol: 2.0 mg
• Sodium: 51.4 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 4.4 g
• Protein: 2.0 g

The dietary needs meet for Rutabega and Red Potato Puree is Vegetarian