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How to Make Rutabaga and Carrot Hash
Root vegetables are in season during the colder months and make for great side dishes in the coming holidays too.
30 min prep time
12servings
1/2 cup
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Step-By-Step Instructions:
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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.
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With a potato masher, mas the vegetables with the reserved cooking liquid and the olive oil. Readjust seasonings if necessary and serve.
Nutrition facts
12 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 65
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Total Fat
1.5g
- Saturated Fat 0.2g
- Sodium 90mg
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Total Carbohydrate
12g
- Dietary Fiber 3g
- Total Sugars 5g
- Protein 2g
- Potassium 360mg
Ingredients
rutabaga (peeled, quartered and thinly sliced)
1 lbs
baking potatoes (peeled and thinly sliced)
1/2 lbs
carrot(s) (peeled and thinly sliced)
1 1/2
garlic (peeled)
5 clove
bay leaves
1
salt and pepper to taste
1
low sodium chicken broth (reduced-sodium, low-fat)
2 cup
water
2 cup
olive oil
1 tbsp
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