email this page
1 medium rutabaga (about 1 pound), peeled and quartered
1 1/2 pounds Yukon Gold potatoes, peeled
1 cup 2% low-fat milk
1 cup grated Parmesan cheese
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
Instructions
1 1/2 pounds Yukon Gold potatoes, peeled
1 cup 2% low-fat milk
1 cup grated Parmesan cheese
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
1. In a large saucepan, combine rutabaga and water to cover; bring to a boil and cook for 8 minutes. Add potatoes and cook for about 20 minutes or until tender. Drain and place in a large mixing bowl.
2. Heat milk in the microwave. Add about half of the milk to the vegetables and mash by hand. Add Parmesan, butter, salt and pepper to the vegetables, and stir until evenly mixed. Pour in remaining milk, if needed, to obtain a creamy, yet slightly lumpy texture.
Serves 8.
Nutritional Information
2. Heat milk in the microwave. Add about half of the milk to the vegetables and mash by hand. Add Parmesan, butter, salt and pepper to the vegetables, and stir until evenly mixed. Pour in remaining milk, if needed, to obtain a creamy, yet slightly lumpy texture.
Serves 8.
Per serving: 160 calories, 6g fat, 7.5g prot., 8g carbs., 3g fiber, 473mg sodium.
