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Rutabaga and Carrot Puree in Food Processor

Rutabaga & Carrot Puree

Course: Appetizer, Main Course, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 155kcal
Author: Dana Ketter
Cost: $0.73
Fluffy refreshing and comforting alternative to mashed potatoes.
Print Recipe

Ingredients

  • 1.25 lbs Rutabaga (about one 3-4" diameter rutabaga)
  • 8 oz Carrots 4-5 medium carrots
  • 1 tbsp Coconut Oil
  • 2 tbsp Extra Virgin Olive Oil
  • ½ tsp Crushed Rosemary

Instructions

  • Wash and peel the rutabaga and carrots. Chop into 1/2" pieces (or so) - for steaming.
  • In a steamer or pot with a steamer insert, add 1" off water. Then add the chopped rutabaga and carrots. Steam on medium-high heat for about 5 minutes.
  • Add the steamed veggies and remaining ingredients to a food processor or trusty blender. Puree until smooth and serve.

Nutrition

Nutrition Facts
Rutabaga & Carrot Puree
Amount Per Serving
Calories 155 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2.5g16%
Sodium 56mg2%
Potassium 614mg18%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 9g10%
Protein 3g6%
Vitamin A 9472IU189%
Vitamin C 39mg47%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.