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Rutabaga and Pear Puree Recipe
|Rutabaga/Yellow turnip||1 1⁄4 Pound, peeled and cubed (1 Small Sized, 625 Gram)|
|Pear||1 , peeled and cut into chunks|
|Sour cream/Plain yogurt||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1 Pinch|
Serving size: Complete recipe
Calories 514 Calories from Fat 220
% Daily Value*
Total Fat 25 g38.6%
Saturated Fat 14.7 g73.3%
Trans Fat 0 g
Cholesterol 62.2 mg
Sodium 559 mg23.3%
Total Carbohydrates 72 g23.9%
Dietary Fiber 19 g76%
Sugars 48.7 g
Protein 9 g17.5%
Vitamin A 15.1% Vitamin C 247.6%
Calcium 34.8% Iron 18.5%
*Based on a 2000 Calorie diet
Add pear; steam for 5 to 10 minutes or until rutabaga is tender.
In food processor or blender, puree rutabaga mixture until smooth.
(Puree can be prepared to this point and refrigerated in airtight container for up to 24 hours.) Add sour cream, butter, nutmeg, and salt and pepper to taste; blend just until combined.
Reheat in saucepan over medium-low heat or in microwave until heated through.