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.
Nutritional Information Per Serving:
Calories: 55
Sodium: 32 miligrams
Cholesterol: 16 miligrams
Protein: 2 grams
Carbohydrates: 12 grams
Diabetic Exchanges
1 Vegetable, 1/2 Starch/Bread
Source: Light and Easy Diabetes Cuisine