Although rutabaga looks like a turnip, it is still a relative of cabbage and tastes not so bitter. This humble vegetable undeservedly forgotten with us, is actively used in Europe for cooking all kinds of salads and vegetable side dishes. A puree from rutabaga is often served with baked bird for Christmas and New Year. Boil the rutabaga in water, and then grind it with a blender, adding chicken stock and butter for a more complete and rich taste. Nutritional value of one serving: (total 
Calories 115, total fats 6 g., saturated fats g., proteins 2 g., carbohydrates 15 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 45 мин.Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.3 kg rutabaga (approximately 1 large rutabaga), peeled and coarse chopped
- 1 tbsp. chicken broth
- 55 gr. butter
Recipes with similar ingredients: rutabaga
Recipe preparation:
- Put chopped rutabaga in a pan, fill with water and add a pinch of salt. Bring to a boil and cook until soft, about 30 minutes. Then drain the water.
- Meanwhile, pour the chicken into a medium-sized pot stock, add butter and heat over medium heat.
- Transfer rutabaga and warm broth to a food processor and grind mashed potatoes to the consistency (or use blender). Salt and pepper.
