Directions:
- In a large saucepan cover rutabagas and carrots with salted water. Bring water to a boil and simmer, covered, until vegetables are very tender, 40 to 50 minutes.
- While rutabagas and carrots are simmering, peel potatoes and cut into 1/4-inch pieces. In another large saucepan cover potatoes with salted water. Bring water to a boil and simmer potatoes, covered, until tender, 15 to 20 minutes.
- Drain rutabagas and carrots well in a large sieve and in a food processor puree until smooth. Drain potatoes well in sieve and force through a ricer or food mill fitted with a medium disk into a large bowl. Stir in rutabaga-carrot puree, butter, and salt and pepper to taste and combine well. Puree may be 3 days ahead and chilled, covered. Reheat puree before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.15 Kcal (1173 kJ) | ||
| Calories from fat | 103.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.49g | 18% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 75.11mg | 3% | |
| Potassium | 1259.03mg | 27% | |
| Total Carbs | 41.67g | 14% | |
| Sugars | 8.36g | 33% | |
| Dietary Fiber | 6.94g | 28% | |
| Protein | 5.1g | 10% | |
| Vitamin C | 46.2mg | 77% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.7mg | 9% | |
| Calcium | 83.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 82.36 Kcal (345 kJ) | ||
| Calories from fat | 30.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 18% | |
|---|---|---|---|
| Cholesterol | 8.97mg | 10% | |
| Sodium | 22.08mg | 3% | |
| Potassium | 370.15mg | 27% | |
| Total Carbs | 12.25g | 14% | |
| Sugars | 2.46g | 33% | |
| Dietary Fiber | 2.04g | 28% | |
| Protein | 1.5g | 10% | |
| Vitamin C | 13.6mg | 77% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.5mg | 9% | |
| Calcium | 24.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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