Rutabaga Mashed Potatoes Recipes

Rutabaga Mashed Potatoes Recipes - How Foods Fight Cancer

MAKES ABOUT 4 CUPS (4 SERVINGS)

If you’ve never cooked with rutabagas, this is a good place to start: a simple recipe with a
delicious result. Rutabagas—members of the cruciferous vegetable family along with broccoli,
brussels sprouts, cauliflower, radishes, and turnips—are extremely high in vitamin C. They also have
generous amounts of many cancer-fighting compounds.

1 medium rutabaga, peeled and cut into

1⁄2-inch chunks
2 medium russet potatoes, peeled and cut into
1⁄2-inch chunks
1 cup water
1⁄2 to 1 cup fortified plain unsweetened soymilk or other nondairy milk
1⁄4 to 1⁄2 teaspoon salt
Ground black pepper


1. Arrange the rutabaga in a medium saucepan. Arrange the potatoes
over the rutabaga. Add the water and bring to a simmer over medium
heat. Reduce the heat to low, cover, and cook for about 25 minutes,
until the rutabaga and potatoes are tender when pierced with a knife.
Check occasionally and add more water, 1 tablespoon at at time, if
the saucpan becomes too dry.

2. Mash with a potato masher or fork. Then stir in enough soymilk to
obtain a creamy consistency. Season with salt and pepper to taste.

3. Stored in a covered container in the refrigerator, leftover Rutabaga
Mashed Potatoes will keep for up to 2 days.

PER SERVING: 123 calories; 0.8 g fat; 0.1 g saturated fat; 5.7% calories from fat; 0 mg cholesterol;
3.7 g protein; 26.7 g carbohydrate; 3.2 g sugar; 3.7 g fiber; 187 mg sodium; 87 mg calcium; 1 mg
iron; 23.2 mg vitamin C; 3 mcg beta-carotene; 0.7 mg vitamin E