Rutabaga Puree - 12g Carbs
From: Light and Easy Diabetes Cuisine
Yield: 6 servings
1 rutabaga (about 1 lb), or 1 lb turnips
1 medium-size orange sweet potato
1/4 tsp red (cayenne) pepper
1/2 tsp freshly grated nutmeg
1/4 cup non-fat dry milk powder
3 Tbsp chopped fresh parsley
1. Peel and dice rutabaga and sweet potato; place in a saucepan.
Cover with water and bring to a boil. Cover and simmer 30 minutes,
until tender. Drain, reserving a little of the 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 with some of reserved water
if necessary. Garnish with parsley and serve.
55 Calories, 2g Protein, 32mg Sodium, 16mg Cholesterol,
12g Carbs
Exchanges: 1 Vegetable, 1/2 Starch/Bread