Rutabaga and Carrot Pure
Side dishes
Amount to eat (1 serving)
Time to prepare: 15 mins to prep
Time to cook: 50 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 5.6g
Glucose: 4.7g
Fructose: 3.4g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 1.3g

Fats

Saturated: 2.8g
Monounsaturated:1.2g
Polyunsaturated: 0.4g
Trans: 0.2g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0.1g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 5.5g 23%
Net Carbs: 18
Sodium: 341.7mg 15%
Potassium: 716.5
Cholesterol: 11.5

Nutritional Values (g)


Calories: 138 Fat: 5g
Protein: 3g Carbs: 24g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Butter (Unsalted)
3 tbsp / 42.6 grams
Salt (Table)
1 tsp / 6 grams
Carrots (Raw)
5 medium / 305 grams
Rutabagas (Raw)
2 large / 1.5 kg
Brown sugar (NAN)
3 tbsp / 27 grams

Instructions

Step 1
Peel and cut rutabagas into 1-inch pieces. Cut carrots into 1-inch pieces.
Step 2
Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and pure with butter, brown sugar, and salt until very smooth. If necessary, transfer pure back to pot and reheat.