Rutabaga and Carrot Hash
ingredients
1 lb. peeled rutabaga, quartered and thinly sliced
1/2 lb. baking potatoes, peeled and thinly sliced
1 1/2 lb. carrots, peeled and thinly sliced carrots
5 garlic cloves, peeled
1 bay leaf
Salt and pepper to taste
2 cups reduced-sodium, low-fat chicken broth
2 cups water
1 Tbsp. olive oil
preparation
12 servings
Serving size: 1/2 cup
Preparation time: 25 minutes
Cooking time: 30 minutes
1. In a large saucepan combine the rutabaga, potatoes, carrots, garlic, bay leaf, salt and pepper to taste, broth, and water. Bring to a boil over medium heat, reduce to a simmer, cover, and cook for 30 minutes until tender. Drain the vegetables, reserving 1/2 cup liquid. Remove and discard the bay leaf.
2. With a potato masher, mash the vegetables with the reserved cooking liquid and the olive oil. Readjust seasonings if necessary and serve.
nutrition
Nutrition facts
Starch exchanges 1
Amount per serving
Calories 65
Calories from Fat 15
Total Fat 1.5 g
Saturated Fat 0.2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 90 mg (without added salt)
Total Carbohydrate 12 g
Dietary Fiber 3 g
Sugars 5 g
Protein 2 g
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