| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Sami | Rutabagas, Side dishes, Stewart, Vegetables, Lowfat | 4 | Servings |
INGREDIENTS
| 2 | sm | Rutabaga; trimmed and cut (into chunks) |
| 1/2 | c | Milk |
| 1/4 | c | Buttermilk |
| 1/4 | ts | Balsamic vinegar |
| 1 | ds | Nutmeg; freshly grated |
| Coarse salt | ||
| Freshly ground black | ||
| Pepper |
INSTRUCTIONS
In a pot of boiling salted water, cook the rutabagas until fork tender, about 15 minutes. Drain and mash using a large fork or a potato masher. Add the milk, buttermilk, vinegar, and nutmeg and mash until smooth. Season with salt and pepper and serve. PER SERVING: 47 cals, 1.3 g fat (24.1% cff) PANTRY: A member of the cabbage family, the rutabaga, also known as a Swede, has a delicate sweetness that lends itself nicely to mashing with buttermilk, freshly grated nutmeg, and a touch of balsamic vinegar. Rutabagas are best from July through April. CREDITS: Martha Stewart, Martha Stewart.s Healthy Quick Cook, (Clarkson N. Potter Inc., Oct 1997). Buster and Kitpath Nov 97 Recipe by: Healthy Quick Cook by Martha Stewart (1997) Posted to Digest eat-lf.v097.n294 by KitPATh <phannema@wizard.ucr.edu> on Nov 19, 1997
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