Mashed Rutabaga
If you’re thinking about making mashed potatoes, consider making a rutabaga instead. Refer to the bottom of this blog for links to compare how a rutabaga is packed with nutritional benefits over a potato. Not a bad substitute, eh? I’ve added flax seed to boost the health benefits from this dish!
Category: Vegetable
Prep Time: Approximately 45 Minutes
Cooking Style: Stove Top
Complexity: Easy
Servings: 2
Date: January 4, 2009
Category: Vegetable
Prep Time: Approximately 45 Minutes
Cooking Style: Stove Top
Complexity: Easy
Servings: 2
Date: January 4, 2009
1 | ea | Rutabaga (Large) | Peeled and cut into 1” pieces |
4 | ea | Chicken Bouillon Cubes | |
1 | Tbs | Flax Seed | Ground |
3/4 | cup | Vanilla Flavored Soy Milk | |
1/2 | Pkt (1oz) | Hidden Valley Ranch Salad Dressing & Season Mix | Found in the salad dressing section at Meijer. |
Cooking:
1. Add chicken bouillon cubes and rutabaga to a pot with water. (Enough water so the rutabaga is floating about 2-3” from bottom of pot). Boil until pieces are soft. (Stir once boiling to disperse bouillon).
2. Drain water from rutabaga using a colander.
3. Add ranch seasoning mix, flax seed and soy milk and beat with a mixer until the texture is similar to mashed potatoes.
4. Add sea salt and fresh, ground pepper to taste.
Compare the Health Benefits of a Rutabaga versus a Potato:
Enjoy!
Shef D
Comments
Post a Comment