Directions:
- Cook rutabagas in large pot of boiling salted water until very tender, about 30 minutes. Drain well. Transfer rutabagas to processor. Add cream and butter and puree until smooth. Transfer to bowl. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature. Rewarm over low heat, stirring often.) Mix in parsley and mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 849.64 Kcal (3557 kJ) | ||
| Calories from fat | 638.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.99g | 109% | |
|---|---|---|---|
| Cholesterol | 190.54mg | 64% | |
| Sodium | 84.62mg | 4% | |
| Potassium | 1846.1mg | 39% | |
| Total Carbs | 53.19g | 18% | |
| Sugars | 23.18g | 93% | |
| Dietary Fiber | 12.38g | 50% | |
| Protein | 6.84g | 14% | |
| Vitamin C | 149.5mg | 249% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 44.5mg | 247% | |
| Calcium | 291.9mg | 29% | |
| Amount Per 100 g | |||
| Calories | 124.85 Kcal (523 kJ) | ||
| Calories from fat | 93.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.43g | 109% | |
|---|---|---|---|
| Cholesterol | 28mg | 64% | |
| Sodium | 12.43mg | 4% | |
| Potassium | 271.28mg | 39% | |
| Total Carbs | 7.82g | 18% | |
| Sugars | 3.41g | 93% | |
| Dietary Fiber | 1.82g | 50% | |
| Protein | 1.01g | 14% | |
| Vitamin C | 22mg | 249% | |
| Vitamin A | 0.2mg | 41% | |
| Iron | 6.5mg | 247% | |
| Calcium | 42.9mg | 29% | |
* 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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