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| Rutabaga Puree
1 Rutabaga about (1 lb) OR; 1 lb Turnips;
1 medium Size orange sweet potato;
1/4 teaspoon of Red (cayenne) pepper;
1/2 cup of Non-fat dry milk powder;
3 tablespoons of Fresh parsley; chopped
Peel and dice rutabaga and sweet potato; place in a saucepan. Cover with water and bring to a boil. Cover and simmer, until tender. Drain, reserving in little of 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. Re-warm in saucepan w some of reserved water if necessary. Garnish with parsley and serve.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 STARCH/BREAD EXCHANGE CAL: 55 CHO: 16mg; CAR: 12g; PRO: 2g; SOD: 32mg; FAT: 0g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master
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