Home > Recipes > Triple Mashed Vegetables

Triple Mashed Vegetables Recipe

When Noel Heckler of Wolcott, New York had trouble getting her family to eat rutabaga, she knew she'd need a flavor-filled recipe to convince them to try it. "This is a nice variation on plain mashed potatoes," she says. "And it's so colorful!"

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Triple Mashed Vegetables Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Triple Mashed Vegetables Recipe

Prep: 20 min. Cook: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

1 medium rutabaga, peeled and cubed (about 3 cups)
6 medium potatoes, peeled and cubed (3-1/2 cups)
6 medium carrots, peeled and sliced (3 cups)
2 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper

Directions

Place vegetables in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until very tender.
Drain vegetables and transfer to a bowl. Mash vegetables and add the butter, salt and pepper; beat until smooth and fluffy. Yield: 6 servings.

Nutritional Analysis: 2/3 cup equals 162 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 402 mg sodium, 30 g carbohydrate, 6 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 fat.

Originally published as Triple Mashed Vegetables in Light & Tasty February/March 2005, p48