Rutabaga and Carrot Hash

Root vegetables are in season during the colder months and make for great side dishes in the coming holidays too.

Prep time: 25 minutes Cook time: 30 minutes

Nutrition Facts

Serving Size: 1/2 cup

  • Calories 65
  • Carbohydrate 12 g
  • Protein 2 g
  • Fat 1.5 g
  • Saturated Fat 0.2 g
  • Sugars 5 g
  • Dietary Fiber 3 g
  • Cholesterol 0 mg
  • Sodium 90 mg
  • Potassium 360 mg

This Recipe Serves 12

Ingredients

1 pound peeled rutabaga, quartered and thinly sliced
1/2 pound baking potatoes, peeled and thinly sliced
1 1/2 pounds carrots, peeled and thinly sliced
5 garlic cloves, peeled
1 bay leaf
Salt and pepper to taste
2 cups reduced-sodium, low-fat chicken broth
2 cups water
1 tablespoon olive oil

Instructions

  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, mas the vegetables with the reserved cooking liquid and the olive oil. Readjust seasonings if necessary and serve.

Choices/Exchanges: 1 Starch

From The Family Classics Cookbook by American Diabetes Association

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