• 1 rutabaga (about 1 pound), or 1 pound turnips
  • 1 medium-size orange sweet potato
  • 1/4 teaspoon red (cayenne) pepper
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 cup non-fat dry milk powder
  • 3 tablespoons chopped fresh parsley


  1. Peel and dice rutabaga and sweet potato; place in a saucepan. Cover with water and bring to a boil. Cover and simmer 30 minutes, until tender. Drain, reserving a little of the water. Place vegetables in a blender or food processor fitted with the metal blade and process to a puree. Add cayenne, nutmeg and dry milk; process to blend. Rewarm in saucepan with some of reserved water if necessary. Garnish with parsley and serve.

Recipe Yield: Yield: 6 servings

Nutritional Information Per Serving:

Calories: 55
Sodium: 32 milligrams
Cholesterol: 16 milligrams
Protein: 2 grams
Carbohydrates: 12 grams

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Diabetic Exchanges

1 Vegetable, 1/2 Starch/Bread

Book Title: Light and Easy Diabetes Cuisine