Rutabaga Puree

Course : Vegetables
Serves: 6
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1 large rutabaga about (1 lb) or
1 pound turnips
1 medium size orange sweet potato
1/4 teaspoon red (cayenne) pepper
1/2 cup non-fat dry milk powder
3 tablespoons fresh parsley -- chopped

Preparation / 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.


Nutritional Information:

CAL: 55 CHO: 16mg; CAR: 12g; PRO: 2g; SOD: 32mg; FAT: 0g;

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