Side Pannel
Mashed Rutabagas
Mashed Rutabagas
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Vegetables, Side Dishes
Ingredients List
- 2 sm Rutabaga; trimmed and cut
- -(into chunks)
- 1/2 c Milk
- 1/4 c Buttermilk
- 1/4 ts Balsamic vinegar
- 1 ds Nutmeg; freshly grated
- Coarse salt
- Freshly ground black
- Pepper
Directions
In a pot of boiling salted water, cook the rutabagas until fork tender,
about 15 minutes. Drain and mash using a large fork or a potato masher. Add
the milk, buttermilk, vinegar, and nutmeg and mash until smooth. Season
with salt and pepper and serve. PER SERVING: 47 cals, 1.3 g fat (24.1% cff)
PANTRY: A member of the cabbage family, the rutabaga, also known as a
Swede, has a delicate sweetness that lends itself nicely to mashing with
buttermilk, freshly grated nutmeg, and a touch of balsamic vinegar.
Rutabagas are best from July through April.
about 15 minutes. Drain and mash using a large fork or a potato masher. Add
the milk, buttermilk, vinegar, and nutmeg and mash until smooth. Season
with salt and pepper and serve. PER SERVING: 47 cals, 1.3 g fat (24.1% cff)
PANTRY: A member of the cabbage family, the rutabaga, also known as a
Swede, has a delicate sweetness that lends itself nicely to mashing with
buttermilk, freshly grated nutmeg, and a touch of balsamic vinegar.
Rutabagas are best from July through April.
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