Autumn Pumpkin Rutabaga Mash

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I'm a nut about winter squash. I formatted some recipes.

 

here's one.

 

 

* Exported from MasterCook *

 

Autumn Pumpkin Rutabaga Mash

 

Recipe By :Lisa Cherkasky

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound pumpkin or other winter squash

1 pound rutabaga

1 pound potatoes

(Yukon golds, russet or other all-purpose potato)

2 tablespoons butter

1/2 cup heavy (whipping) cream

or half and half or milk

1 small onion

1/8 teaspoon freshly grated nutmeg -- (1/8 to 1/4)

Salt and white or black pepper -- to taste

 

1. Using a large cleaver or a heavy knife, cut the pumpkin in half. Using a

strong metal spoon, scrape out the seeds and any stringy stuff and discard.

Slice the pumpkin into 1 1/2-inch-thick wedges. Using a vegetable peeler or

paring knife, peel the wedges. Cut the wedges into 1-inch chunks and put them in

a bowl.

 

2. Peel the rutabaga and cut into 1 1/2- to 2-inch chunks. Peel potatoes and cut

into 1 1/2- to 2-inch chunks.

 

3. Place the pumpkin, rutabaga and potato into a large pot, cover with cold

water and add about 1 teaspoon salt. Cover and bring to a boil over high heat.

Immediately reduce heat to low and simmer until the vegetables are very tender,

5 to 10 minutes, depending on the size of the chunks. Drain and return the

vegetables to the pot.

 

4. Meanwhile, grate the onion. In a small pan over low heat, heat the butter,

cream and onion until the butter melts and the cream is steaming. Remove the pan

from the heat; set aside.

 

5. Return the pot of vegetables to low heat and shake the pot for several

minutes until all of the liquid has evaporated. Remove the pot from the heat.

Using a potato masher, ricer or hand-held electric mixer, mash the vegetables

(do not use a food processor).

 

6. Slowly add the cream mixture to the mashed vegetables and stir to combine.

Add the nutmeg, salt and pepper to taste and stir well. Serve immediately.

 

Per serving: 162 calories, 3 gm protein, 20 gm carbohydrates, 9 gm fat, 29 mg

cholesterol, 5 gm saturated fat, 80 mg sodium, 3 gm dietary fiber

 

 

Source:

" The Washington Post, Oct 17, 2001 "

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Per Serving (excluding unknown items): 162 Calories; 9g Fat (45.7% calories from

fat); 3g Protein; 20g Carbohydrate; 3g Dietary Fiber; 28mg Cholesterol; 51mg

Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

 

NOTES : (6 to 8 servings) The rutabaga (also known as the Swedish turnip, yellow

turnip or Swede) is on my list of underappreciated foods. True to its

reputation, the rutabaga does have a sharp edge to its taste, an edge I find

delicious, but pairing it with pumpkin sweetens it up enough to make it more

acceptable. Together, pumpkin, potato and rutabaga are a nutritional powerhouse.

Serve with a crisp salad and roast pork or turkey, pot roast or sausages. - Lisa

 

Nutr. Assoc. : 1216 0 0 0 0 1616 0 0 0 2130706543 0