Ingredients
- 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
Directions
- 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
Diabetic Exchanges
1 Vegetable, 1/2 Starch/Bread
Source: Light and Easy Diabetes Cuisine
Book Title: Light and Easy Diabetes Cuisine
Recipe Options
Scroll down to comment or see what others said. You can also share, rate, print, email or Favorite this recipe to your Recipe Box right now.