| 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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