Recipe: 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

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:

Rutabaga: http://caloriecount.about.com/calories-rutabagas-i11436

Potato: http://caloriecount.about.com/calories-potatoes-boiled-i11367

Enjoy!

Shef D