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Gallery Kale Rutabaga Puree Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 two-pound rutabaga 2 pounds kale 1 medium yellow onion, coarsely chopped, about 1 3/4 cups 2 tablespoons minced garlic 1 1/2 teaspoons salt 1/4 teaspoon freshly ground pepper 3/4 cup skim milk Olive-oil cooking spray
Gallery Kale Rutabaga Puree
Recipe Summary Servings: 8
Gallery
Kale Rutabaga Puree
Kale Rutabaga Puree
Kale Rutabaga Puree
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 two-pound rutabaga 2 pounds kale 1 medium yellow onion, coarsely chopped, about 1 3/4 cups 2 tablespoons minced garlic 1 1/2 teaspoons salt 1/4 teaspoon freshly ground pepper 3/4 cup skim milk Olive-oil cooking spray
Directions
Peel the rutabaga, and cut it into 1-inch chunks. Place in a medium saucepan with enough water to cover, and bring to a boil over medium-high heat. Reduce to a simmer, and cook until tender, about 25 minutes. Drain, and set aside.
Cut the stems off the kale, and discard. Roughly chop the kale, and wash in a large colander. Coat a large saute pan with olive-oil cooking spray, and place over medium-high heat. Add the onion and garlic, and saute until translucent. Add kale in batches, allowing each to wilt before adding more. Cook until all the kale is wilted, add salt and pepper, and transfer to the bowl of a food processor. Puree mixture until the kale is smooth; add reserved rutabaga. With machine running, add milk gradually; stop when mixture is smooth, and serve.
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All Reviews for Kale Rutabaga Puree
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All Reviews for Kale Rutabaga Puree
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
