Rutabaga and Carrot Purée Recipe

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Ingredients:

Serving

2 rutabagas (2 1/2 lb total), peeled and cut into 1-inch pieces
5 carrots , cut into 1-inch pieces
3 tbsp unsalted butter
3 tbsp packed light brown sugar
1 tsp kosher salt

Directions:

Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.
Cooks' note: Purée keeps, covered and chilled, 3 days.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	106.25 Kcal (445 kJ)
Calories from fat	38.82 Kcal
		% Daily Value*
Total Fat	4.31g	7%
Cholesterol	11.45mg	4%
Sodium	308.9mg	13%
Potassium	555.52mg	12%
Total Carbs	16.57g	6%
Sugars	7.58g	30%
Dietary Fiber	3.98g	16%
Protein	1.85g	4%
Vitamin C	37.7mg	63%
Vitamin A	0.4mg	14%
Calcium	74.8mg	7%

Amount Per 100 g
Calories	57.19 Kcal (239 kJ)
Calories from fat	20.89 Kcal
		% Daily Value*
Total Fat	2.32g	7%
Cholesterol	6.16mg	4%
Sodium	166.27mg	13%
Potassium	299.01mg	12%
Total Carbs	8.92g	6%
Sugars	4.08g	30%
Dietary Fiber	2.14g	16%
Protein	1g	4%
Vitamin C	20.3mg	63%
Vitamin A	0.2mg	14%
Calcium	40.3mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

1.7

Points
3

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol

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