Yellow Turnip Puree (Puree de Rutabaga)

Ingredients

• 1 2-pound rutabaga
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons butter
• ⅛ teaspoon freshly grated nutmeg
• ½ cup heavy cream

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    238 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 3 grams protein; 56 milligrams cholesterol; 39 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Peel the rutabaga carefully. Cut it into one-inch cubes. There should be about eight cups. Put the cubes in a saucepan or kettle and add water to cover and salt to taste. Bring to a boil and cover. Cook 15 minutes or until tender.
2. Drain and put the cubes into the container of a food processor. Add salt, pepper, butter and nutmeg. Start processing while gradually adding the cream.

20 minutes